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Golden Hot Cocoa

Serves 2


    Golden Hot Cocoa

    Cozying up with a warm cup of cocoa is always soul soothing. This cocoa concoction will not only satisfy your sweet tooth but may also lift your mood. Natural cocoa powder is high in heart-healthy and mood-boosting flavonoids.



    For a nut-free version of this hot cocoa, use oat milk and replace almond butter with 1/2 tsp (2 mL) coconut oil.


    Golden Hot Cocoa


    • 2 cups (500 mL) unsweetened almond milk or milk of choice
    • 3 Medjool dates, pitted
    • 2 1/2 Tbsp (37 mL) raw cocoa powder
    • 1/2 tsp (2 mL) ground turmeric
    • 1/8 tsp (0.5 mL) ground ginger
    • 1/4 tsp (1 mL) ground cinnamon
    • Pinch of freshly ground black pepper
    • 1 tsp (5 mL) unsalted almond butter


    Per serving:

    • calories169
    • protein3g
    • fat5g
      • saturated fat1g
      • trans fat0g
    • carbohydrates34g
      • sugars24g
      • fibre5g
    • sodium182mg



    In small saucepan, bring almond milk and dates to a simmer over medium heat. Transfer to blender and add cocoa powder, turmeric, ginger, cinnamon, black pepper, and almond butter. Blend on high until well combined and frothy.


    Divide between 2 mugs and serve. To be extra decadent, consider topping with a spoonful of nondairy whipped topping and a grating of dark chocolate.



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    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.