Well hello, it’s been a hot minute hasn’t it? I’ve had quite a few recipes on the back burner over these months. It was a close finish between my new protein pancake and this Spiced Hot Chocolate {Protein Rich}. Given the current cold snap in Australia currently, I thought my spiced hot chocolate made sense to bring to you first.
Firstly, we need have a discussion about the ingredients in this Spiced Hot Chocolate and why you shouldn’t f**k with them too much if you want the desired finish. What is the desired finish, I hear you ask? Take a look at the photos. See that creamy, thick, foamy top? That’s what I am talking about. Traditionally that foaming top would be created with heated milk or mylks, however this drink is actually made on water. Yes, that’s right. No milk or mylks of any sort. Just water.
For context…
Here in Warburton there is a local Friday afternoon organic produce market where you can buy freshly made hot chocolate (made iced in the hot weather). The cacao beans are ground up fresh and mixed with spices and water to create this luscious velvety thick liquid that I look forward to every Friday afternoon. Hence, the inspiration for this Spiced Hot Chocolate.
Back to the ingredients.
What makes the creamy, foamy texture happen is the mesquite powder combined with the lashings of cacao, collagen and spices. Mesquite is a seed pod powder which has some slight thickening properties due to the fibre content that lends itself to the final finish. If you skip adding the mesquite you will loose the luscious creamy finish with the water base, so please keep this in mind.
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low fodmap & gut friendly
This Spiced Hot Chocolate is low fodmap and suitable for most dietary requirements. The mesquite powder does contain some fibres with fructose and sucrose sugars (accounting for the natural sweet taste) so if you are super sensitive this might be an issue. Realistically it is a very small amount as far as portions go and generally at The JCN Clinic we find mesquite is well received.
You could also turn this Spiced Hot Chocolate into a lower oxalate drink by swapping the cacao for carob powder. The sweetener is also optional making this a naturally sugar free hot chocolate as the spices, mesquite and vanilla provide natural sweetness.
Other gut loving kicks come from the warming and digestive secretion inducing cinnamon and chilli, alongside glycine rich collagen. There actually are not a lot of studies to date on the direct effects of collagen on the gut, however we do know that glycine as an amino acid is an integral amino acid building block in mucin production (the mucus layer in the gut), so more glycine rich foods like collagen play in favour of supporting this mucin lining in my clinical book. (1)
Lastly, if and when you make this Spiced Hot Chocolate, be sure to read through the method to choose the best option for you. Make sure you also give it a whirl in the summer heat too, as it is so divine poured over ice.
As always, please let me know how you find this recipe, I love hearing from you and your feedback always helps others find these recipes! xo
Need personalised nutrition advice catered to your needs?
If you are after personalised nutrition advice and dietary planning individualised to your health and dietary needs then contact us at The JCN Clinic with your enquiry. We are always happy to answer any questions you have!
spiced hot chocolate {protein rich}
- serves
- 2
- preparation time
- 5 min
- cooking time
- zero
ingredients
- 3 cups water
- 4 tablespoons raw cacao
- 3 teaspoon ground cinnamon
- 3 teaspoon mesquite powder
- 2 tablespoons collagen powder (unflavoured)
- 1/4 teaspoon chilli flakes
- 1.5 teaspoons vanilla extract
- 2 tsp sweetener of choice (optional)
method
This spiced hot chocolate can also be served cold in hot weather. Simply make and pour over ice. Ensure you use the ingredients specified for the desired foamy finish and follow the instructions in the method.
Place all ingredients in a high speed blender and blend till creamy and frothy.
The Spiced Hot Chocolate mix will be quite thick and air-rated. If serving cold, pour into a tall glass over ice.
If serving as a hot chocolate, either pour into a saucepan and bring to a gentle simmer, or pour into a milk frother in divided amounts and heat. Please note if using a milk frother that the frother will ‘kill’ the thick foaminess of the spiced hot chocolate. To get this back after heating in the frother, pour back into the blender and blend the hot liquid, then serve.
nutritional information for spiced hot chocolate {protein rich}
- This Spiced Hot Chocolate is protein rich thanks to the collagen. If shared between two people a serve will provide around 8g of protein.
- Mesquite powder is naturally sweet due to the fructose and sucrose content. Mesquite is also rich in fibre and protein. Ground mesquite pods have been shown to yield 10% protein, 3.6% fat, 26.7% crude fiber, and 56.8% carbohydrates. Mesquite is also high in the amino acid lysine and sulphur amino acids. (2)
- Cacao and chilli both have thermogenic qualities that enhance fatty acid metabolism. Raw cacao has been shown to up regulate genes for enzymes involved in fatty acid synthesis for thermogenesis and to conversely down regulate enzymes involved in liver fat synthesis and white adipose (fat) tissue. The flavanols (phytochemicals) in cacao also have the ability to increase expression of receptors (PPAR-y and adiponectin), which in turn leads to reduction of fat deposition and insulin resistance. (3)
Jessica Cox is a qualified practicing Nutritionist with a Bachelor Health Science (Nutrition) and over 15 years of clinical experience. She is the founder and director JCN Clinic, published author and established recipe developer. Jessica is well respected within health and wellness space for her no fad approach and use of evidence-based nutrition.
