Hot cocoa is best enjoyed when it’s cold, which just so happens to be the flu and cold season. This recipe combines the healthful properties of elderberry, a flu-fighter extraordinaire, with the antioxidants and digestive-supporting qualities of cocoa to make a tasty indulgence that won’t leave you feeling guilty.
I like Hershey’s baking cocoa. It’s cheap and easily available in the baking aisle of most grocery stores. So long as it’s 100 percent cocoa and you like the flavor, whatever brand you choose will do you fine.
This recipe makes one cup of hot cocoa or hot chocolate.
- 0.5 tsp. dried elderberries
- 3 Tbsp cocoa powder, Mom’s Favorite Hot Cocoa Blend, or Kid’s Favorite Hot Chocolate Blend
- Sugar or honey to taste, 1-2 Tbsp. if you’re using plain cocoa (optional)
- 12 oz. Milk or milk substitute
- Measuring spoons
- Spice Grinder
- Measuring cup
- Grind the elderberries into a fine powder and set them aside.
- Add the cocoa to your mug.
- Add a few tablespoons of milk.
- Stir until you have a paste.
- Add the elderberry powder and stir well.
- Add the rest of the milk and stir.
- Heat the mug in the microwave.
Storage and Use
Enjoy your hot cocoa straight away. You can ice it or let it cool in the refrigerator if you’d prefer iced-cocoa. If you like this blend, you can also add ground elderberries to your favorite cocoa or hot chocolate blend at the rate of about 1/2 teaspoon per serving.