Try this Homemade Paleo Hot Cacao Mix recipe, or contribute your own.
- 2 cups organic cacao powder
- 1 cup organic coconut sugar
- 2 tbl organic cinnamon
- 2 tbl organic clove
- 2 tbl organic nutmeg
- 1 tbl himalayan sea salt
- to drink add 1 cup of coconut milk
- half pint mason jars
- or you could use these glass jars with handles wit
- wide mouth funnel
- ribbon
- sheet of perforated business cards
- Carbohydrate 4.19068000850223 g
- Cholesterol 0 mg
- Fat 0.0644800001308197 g
- Fiber 2.76119992625633 g
- Protein 0.207480000420944 g
- Saturated Fat 0.0179400000363974 g
- Serving Size 1 1 half pint jar (5g)
- Sodium 0.520000001054997 mg
- Sugar 1.42948008224589 g
- Trans Fat 0.0302120000612954 g
- Calories 13 calories
Step-by-step
- Blend all ingredients in a bowl and place in jars.
- I found perforated business card sheets at Office Max for a couple dollars on clearance that had that old antique look and I added my own personalized tag with the name and instructions on the front and the ingredients on the back and tied on with a thin red ribbon.
- They made great gifts!
- Add 2 TBL of mix to one cup of favorite warm milk, sip and enjoy!
Standard commercial cocoa packets rely on heavily processed dairy solids and refined white sugar, whereas a paleo formulation utilizes raw cacao powder and unrefined coconut sugar for a structurally different drinking experience. Cacao retains more natural bitter compounds and antioxidants than Dutch-processed cocoa because the beans are not alkalized, demanding careful sweetener calibration to avoid astringency. Coconut sugar provides a lower glycemic index and distinct caramel notes, yet its larger crystal size requires thorough processing to achieve a homogenous dry blend. Whisking or pulsing the dry ingredients ensures the dense aromatic spices—cinnamon, clove, and nutmeg—distribute evenly throughout the mix rather than clumping at the bottom of the jar. Spices contain volatile essential oils that degrade over time upon exposure to air, meaning this dry mix should be stored in an airtight glass container kept below 70 degrees Fahrenheit for optimal flavor retention lasting up to three months. When reconstituting the powder, heat the coconut milk gently on the stovetop to roughly 160 degrees Fahrenheit; exceeding 180 degrees can scorch the delicate plant sugars and cause the coconut milk emulsions to break. Dietary adaptations remain straightforward since the base is inherently free of dairy and gluten, permitting substitutions such as almond milk or oat milk without altering the dry ratio. Fine-tuning the salt content acts as a flavor enhancer, amplifying the perception of sweetness while muting the harsh bitter edges inherent in raw cacao powder.
