Cacao Turmeric Maca Hot Chocolate Recipe
If you usually make hot chocolate, but haven't tried it with a twist, then you should make this cacao turmeric maca hot chocolate recipe. It's anti-inflammatory, energizing, and may help with hormonal imbalances—plus, it's rich, smooth, and chocolatey with cacao, turmeric, and maca.
Ingredients
- 2 tbsp raw cacao powder
- 2 cups plant-based milk oat milk or almond milk recommended
- 1 tsp maca powder
- ½ tsp ground turmeric
- A pinch of black pepper
- 1 –2 tsp maple syrup or raw honey or sweetener of choice
- 1 tsp coconut oil or ghee optional
- ¼ tsp vanilla extract optional
- ¼ tsp cinnamon or freshly grated ginger optional
Instructions
Step 1: Warm Your Milk
- Pour 2 cups of milk into a small saucepan and warm over medium heat until it starts steaming. Stir occasionally so skin doesn't form. If using almond or coconut milk, heat gently as they warm quickly.
Step 2: Whisk in Dry Ingredients
- Add 2 tbsp cacao powder, 1 tsp maca powder, ½ tsp turmeric, a pinch of black pepper, and optionally ¼ tsp cinnamon. Mix well to remove lumps. Sift cacao or maca if clumpy. Stir continuously to form a deep golden brown mixture.
Step 3: Add Sweetener and Fat
- Add 1–2 tsp maple syrup or honey (based on taste), and 1 tsp coconut oil or ghee if using. Whisk until smooth and slightly glossy.
Step 4: Add Vanilla Extract (and Optional Ginger)
- Remove from heat. Stir in ¼ tsp vanilla extract and grated ginger if desired. Let it sit for a minute.
Step 5: Blend or Froth (Optional but Worth It)
- Use a milk frother or blend for 15–20 seconds for a foamy, café-style finish. This is especially nice for a cold version.
Step 6: Serve and Sip
- Pour into your favorite mug. Top with cinnamon, cacao powder, coconut whipped cream, chocolate shavings, or a drizzle of nut butter if desired.
Notes
For the ultimate creamy and foamy texture, blend or froth your drink at the end — it makes it taste café-style and smooth! Also, always pair turmeric with black pepper so your body can absorb its benefits fully.