neverhomemaker: cacao

I'm late to the whole golden milk craze. But we're definitely fans of turmeric in this house. So, while I was sick this last week . . . I set out to create a warm beverage that would help my cold AND taste good. Turmeric is supposedly anti-inflammatory, so I hoped it might help my swollen vocal cords (jury is out). And I don't need to drone on about all the possible benefits of coconut oil. In fact, I'll just be honest with you -- forget healthy. I mixed this up because I thought it would taste good.

It is also a wonderful way for me to curb my Starbucks habit. I'm usually good at skipping the drive-through lines. This time of year? Forgetaboutit. Give me all the red cups. Give them all my money. When you get almond milk or another dairy alternative in your cup. Sticker shock. My drinks are basically $6 a pop, which I find quite ridiculous.

Try this instead!

TURMERIC HOT CHOCOLATE

// 1: Simmer 12 to 20 ounces of unsweetened almond milk (or milk of your choice) on the stove. You don't want it to boil, so keep an eye on it. 12 ounces is good if you want a more decadent, intense cocoa. 20 ounces is if you like a more watered-down steamer.

// 2: In the meantime, mix together the following ingredients with a fork.

It'll be a thick paste.

1 heaping tablespoon cacao or cocoa powder
2 heaping teaspoons coconut oil
1/2 teaspoon ground turmeric
1 tablespoon maple syrup, more if you like
Squeeze of fresh ginger is optional, but highly recommended

// 3: Then whisk the chocolate paste into the simmering milk until well combined.

Pour into a to-go mug.

Enjoy.

What is your favorite warm beverage to make at home? I mean, I'm not above mixing together some instant hot Swiss Miss either. We're not fancy here.

Other good stuff:

CACAO COCONUT BANANA BREAD

What you'll need . . .

3 super ripe bananas
1/3 cup coconut oil, melted
1/2 cup coconut palm sugar
1 cup unsweetened coconut milk (refrigerated kind)
1 teaspoon pure vanilla extract
1 cup white flour
Scant 1/2 cup whole wheat flour
Heaping 1/4 cup cacao powder
1 teaspoon baking powder
1/2 teaspoon baking soda
Handful unsweetened shredded coconut
1/2 cup chocolate chips

Method . . .

Preheat your oven to 350 degrees F. Spritz a glass 9x5 loaf pan with cooking spray or coat in a little coconut oil.
Mash the bananas until they are goopy. You can also run them in your mixer with the paddle attachment.
Add the oil, sugar, coconut milk, and vanilla extract to the bowl and whisk well.
Then toss in the dry ingredients -- except the shredded coconut and chocolate chips -- and mix until just incorporated.
Then briefly fold in the chocolate chips and coconut flakes.
Bake for 50 minutes to a full hour, until edges slightly pull away from sides of pan and the center is set. (You can insert a toothpick -- I used a knife! -- to check.)
Let your loaf cool for 20 minutes or so before taking it out of the pan to cool the rest of the way on your cooling rack.

Slice and enjoy with a good smattering of peanut butter!