Hot cocoa is a definite comfort food for many of us. Here’s how to make a cocoa mix from storage food, and tweak the recipe to make it a more healthy drink.
by Leon Pantenburg
I love it when a scientific study re-enforces something I’d like to believe.
Hot cocoa seems to taste better in an artisan cup. (Photo Karla Moore)
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That’s what happened when I came across a Harvard Medical Study that suggests drinking two cups of cocoa per day significantly increases memory in older adults.
According to the study, drinking two cups of hot chocolate a day may keep the brain healthy and prevent memory decline in older people by preserving blood flow in working areas of the brain.
Farzaneh A. Sorond, lead author and member of the American Academy of Neurology, told the press:
“As different areas of the brain need more energy to complete their tasks, they also need greater blood flow. This relationship, called neurovascular coupling, may play an important role in diseases such as Alzheimer’s.” (Click on Harvard study to read the complete article.)
Regardless of the potential health benefits, there’s nothing like hot cocoa after a day of skiing, snowshoeing or working outside in cold weather. Mix these dry ingredients, measure it into one cup mixes, and carry in a sandwich bag. When you’re ready for a hot drink, just add it to hot water.
Here’s a cocoa recipe that makes use of your storage foods.
Instant Cocoa mix
4 cups bakers cocoa mix
8 quarts dry instant powdered milk
2 cups coffee creamer
3 cups powdered sugar
In a large container, mix all ingredients and cover with a tight fitting lid.
To serve, bring one cup of water to a boil, stir in 1/4 to 1/3 cup of instant cocoa mix, stir and serve hot. For a vanilla flavored cocoa, add 4 tablespoons vanilla powder. From “Jan’s Fabulous Food Storage Recipes: Converting Stored Foods into Useable Meals” by Jan LeBaron.
To make the drink healthier add cinnamon, which reportedly moderates blood pressure and peppermint, which aids in digestion. Chili powder is said to calm arthritis, may ease headaches and helps with insulin control. Start by adding 1/8 to 1/4 teaspoon of each to every cup of cocoa and adjust the seasonings to your personal preferences.
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