February 14, 2024
Most chocolate is grown on the west coast of Africa. But small batches of chocolate also come from the jungles of Peru. And the difference is astounding. Peruvian cacao is not only sweet like regular milk chocolate…It’s also one of the healthiest and highest antioxidant foods on the planet.
- Being 12x healthier than blueberries…
- 15x better than kale…
- And 37x healthier than even broccoli. (based on ORAC antioxidant levels)
This delicious chocolatey gift has been the food of emperors for nearly 2,000 years. And the growing process was finally perfected during the late Incan empire.
Which is what gives us this unique Peruvian chocolate that not only tastes delicious, but can also…
- Promote healthy and stable blood sugar
- Reduce free radicals & fight inflammation, thereby slowing down aging in the body
- Make you fall asleep faster and STAY asleep through the night
- Even help prevent brain aging
- And even contains compounds known to improve your mood
One of the most nutritionally complex foods on the planet, Cacao, is also a great source of magnesium, dietary fiber, calcium, zinc, iron and potassium. It is great with smoothies/drinks, cereals, yogurt, oatmeal, baked goods, cookies, ice-cream, trail mix, granola bars, coffee, snack foods, or as a fantastic chocolate chip substitute in any recipe for a tasty and fun meal! It tastes great with Coconut or Almond milk!
You can find all sorts of information on the internet regarding the benefits of pure unadulterated Peruvian chocolate! It definitely can be a “super food” and it is also available in many forms! Be sure that it is sugar-free or uses a sugar substitute such as stevia or allulose.
For those that are dairy-free, caffeine-free, grain-free and/or sugar-free, use these substitutions: For whole milk, use coconut milk or almond milk; for evaporated milk, use coconut cream; omit the coffee for caffeine-free; for grain-free, use arrowroot or tapioca flour instead of corn starch; and instead of regular sugar, you can substitute stevia, allulose, maple syrup or any other preferred sugar substitute.
If you wish to use essential oils in this fabulous, healthy drink, you can use a few drops of Clove Oil in place of actual clove (Essential oils are very potent! A few drops should be sufficient).
PERUVIAN CREAMY AND SPICY HOT CHOCOLATE
- 1 cinnamon stick
- 2 cloves
- 1 piece orange peel dried,
- about an inch long 1 Star anise
- 1 pinch nutmeg ½ cup water
- 2 cups prepared whole milk 240 ml
- ½ cup evaporated milk
- 3 tablespoons Peruvian bitter cocoa
- 1 ½ tablespoons cornstarch
- 1 teaspoon instant coffee
- sugar to taste
1. Gather ingredients
2. Place a small pot on the stove over medium heat, add half a cup of water and immediately add the spices. Add the cinnamon stick, cloves, and star anise.
3. Cook the spice infusion half covered over low heat for at least 10 minutes. Turn off the stove, remove from the heat, and strain the spices. Discard the spices and preserve the infusion.
4. Return the infusion to the pot, and dissolve the dark chocolate and instant coffee in it, whisking with a hand mixer.
5. Then add the whole milk and the evaporated milk. Stir well until all ingredients are mixed.
6. Add the pinch of nutmeg and continue beating without letting the mixture boil.
7. Dissolve the tablespoon of cornstarch in three tablespoons of water. Add the diluted cornstarch to the chocolate and continue beating in circles until the chocolate is thick.
8. If you want you can add a more teaspoon of cornstarch.
9. Cook for three more minutes, add sugar to taste, and serve hot in large cups.
10. If you like chocolate with a lot of foam, blend it before serving.
11. Decorate with whipped cream, marshmallows, or cinnamon powder