Hot Raw Cacao Warmer

Lately it’s been feeling a lot like winter – wintry flurries the past few days, off and on.  Nothing is sticking yet for very long, but it makes me want to stay inside and nurse a cup of hot cocoa.

But forget Swiss Miss. Here is a recipe that is healthy for you and will bring you back to those childhood snow days when you had hot cocoa.

It’s main ingredient is raw milk. But if you can’t drink milk, even raw milk, just substitute with your favorite non-dairy milk.  Almond, rice, hemp would all work great.

Sorry, no picture.  Everytime I think to take a picture, the mug is already half gone.  Mmmmm.

Hot Raw Cacao Warmer
Servings:  1


1 1/2 cups raw milk, or your favorite non-dairy milk like almond, rice or hemp

1 Tbsp. raw cacao powder

1 Tbsp. maple syrup or agave nectar


  1. Put the milk, raw cacao, and maple syrup in a small saucepan and heat on low-med heat.  With a whisk, stir the milk until the raw cacao blends into the milk.  If using raw milk, take care not to let it reach over 110 degrees.  You can test it with your finger as you stir to see when it has reached a warm but not scalding temperature.
  2. That’s it.  Pour into your mug and enjoy the warm cocoa that tastes just like hot cocoa without the side affects!

This recipe is based on The Raw Milk Warmer in Nourishing Traditions by Sally Fallon.  Her’s is slightly different because she adds nutritional yeast, vanilla extract and chocolate syrup.  I like mine a bit simpler but you can play around with these ingredients as well.



Root Veggie Ragout

Root Veggie Ragout, photo by Sarah Schatz

If you’re looking for something new for this holiday season, here is something very yummy you can make that is also healthy for you!  It is also dairy-free, gluten/wheat-free, soy-free, egg-free and sugar-free, but full of taste!  It is semi-sweet, smooth and has a hint of parsnip. My husband, Dave, and I created it together.  Enjoy!


6 carrots, peeled and sliced

4 parsnips, peeled and sliced

1 small sweet potato, peeled and sliced

2 cups organic, gluten-free chicken broth (Imagine is gluten-free)

1/2 can of coconut milk

1/2 tsp cinnamon

2 tsp ground ginger

dash of nutmeg

1 tsp salt

1-2 tsp agave or maple syrup

Find more great holiday recipes at Just the Right Spice for the Recipe Roundup

Find more great holiday recipes at Just the Right Spice for the Recipe Roundup


  1. In a medium saucepan, steam the carrots, parsnips and sweet potato in a steamer basket and about 2 inched of water.  Steam for about 10-15 minutes or until thoroughly cooked.
  2. Transfer cooked veggies to a blender.  (You can also use a blending wand right in the saucepan without the steamer basket.)  Add the chicken stock and coconut milk and blend until smooth.  Add the rest of the ingredients and blend until thoroughly mixed.  It should be thick but you can add more stock if you want it more soupy.
  3. Serve and enjoy!

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