Nobody really wants to read a healthy hot cocoa recipe in June, huh. I’ll have more appropriate spring garden recipes for you Sunday.
But I went for a bike ride at 7:45 p.m. up the canyon. My friend Jennie kept griping about the next steep hill: “I thought you said this was the last one!” It’s my favorite ride, 10 miles up and 10 miles back, so beautiful it takes my breath away.
Somehow I didn’t think about how cold it would be, in my t-shirt and shorts, flying down the canyon at 35 mph. I was so frozen when I got to the bottom that I raced home, made this hot cocoa, and got in a steaming hot bath with it:
BUTTERSCOTCH HOT COCOA
1 cup hot water
2 Tbsp. coconut palm sugar
1 heaping Tbsp. non-alkalized unsweetened cocoa
1 heaping Tbsp. coconut milk powder
¼ tsp. butterscotch flavoring (Frontier brand, no alcohol)
Whiz all in the blender, pour into a mug, and enjoy!