You are in for a treat with this delicious and nutritious Anti-Inflammatory Turmeric Ginger Hot Cocoa. I recently needed to stop drinking coffee and I’m pleased to say that this is a great substitute! You may have seen my Turmeric Ginger Iced Tea recipe which is very similar to this one without the addition of cacao.
Cocoa or Cacao?
You can use cocoa powder instead of cacao if you prefer or if it’s easier because they both provide super nutrition! Cacao is a good source of minerals, including magnesium, zinc, manganese, and iron and provides almost two grams of fiber in one tablespoon of powder.
And, it’s super heart-healthy!
Here’s the main difference between the two. Cacao refers to non-roasted cacao beans and cocoa is made of roasted beans. If you’d like to read more about the difference between cocoa and cacao here’s a great article, “The Difference Between Cocoa and Cacao.”
Benefits of Cacao, Turmeric and Ginger
According to nutritionfacts.org, “Consumption of cocoa products has been associated with a decreased risk of cardiovascular disease and stroke. The phytonutrients packed in cocoa powder may lead to lower blood pressure and LDL levels while boosting HDL levels and immune function.”
And, let’s not forget the many benefits of turmeric and ginger. Turmeric is best known for its anti-inflammatory properties. But it’s also known to help relieve pain, improve liver function and possibly reduce the risk of cancer. Turmeric is actually in the ginger family.
Ginger is also known for its anti-inflammatory properties and for being an anti-oxidant. It’s a pain-reliever and can help with stomach issues.
Here are a few of my other recipes that have turmeric and/or ginger
- Mulligatawny Soup
- Mary’s Vegetable Soup with Farro
- Healing Turmeric Smoothie
- Romaine Salad with Kale, Apples, and Cranberries
- Moroccan Chickpea and Vegetable Tagine
How to Make Anti-Inflammatory Turmeric Ginger Hot Cocoa
Now when it comes to making this delicious elixir, all you need to do is grate the fresh turmeric and ginger, about one tablespoon or more if you’d like a little more heat.
Then add the turmeric and ginger to two cups of water and bring to a boil along with a little ground black pepper.
Next, strain the liquid through a fine-mesh strainer and return to the pan. Don’t try adding the cacao before this as it won’t strain well.
Then, add the cacao or cocoa powder, your favorite plant milk, and your sweetener and stir until it’s warmed up and ready to drink.
Enjoy for your health!
I’d love to hear your feedback in the comments below for this Anti-Inflammatory Turmeric Ginger Hot Cocoa! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
| Prep Time | 20 minutes |
Servings
Serving Size |
cups
1 cup |
- 2 cups filtered water
- 1 Tbl fresh turmeric grated
- 1 Tbl fresh ginger grated
- 1/4 tsp freshly ground black pepper
- 1 cup plant milk or try homemade
- 1 Tbl cacao powder or cocoa
- 10 drops liquid stevia or 4 Tbl Erythritol
Ingredients
|
- In a saucepan over medium heat, bring 2 cups of water, the grated turmeric, ginger, and pepper to a boil. Turn off the heat and let the water infuse for about 5 minutes. Strain with a fine-mesh strainer.
- Return to the saucepan and add 1 cup of plant milk along with the cocoa powder, and Erythritol or stevia. Let simmer until warm.
- Ready to drink. Makes 3 cups.
Leave a Reply