Download this recipe.


Cocoa À La Yogurt

2-4 Tbsp raw honey (to taste, really)
½ C dark cocoa powder
Dash sea salt
1/2 C hot water
4 C (1 qt) plain, low fat yogurt
1- 2 tsp pure vanilla extract
Dollops of sweetened (with honey) whipped cream (optional for some, NOT for Alice)

Stir together honey, cocoa and salt in medium saucepan; stir in water. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 2 minutes. Add yogurt; stirring constantly, heat to serving temperature. Do Not Boil.

Remove from heat; add vanilla. Beat with rotary beater or whisk until foamy. Serve topped with whipped cream, if desired. Five 8-oz. servings.

VARIATIONS: Add one of the following with the vanilla extract:

Spiced Cocoa: 1/8 teaspoon ground cinnamon and 1/8 teaspoon ground nutmeg. Serve with cinnamon stick, if desired.



Mint Cocoa: 1/2 teaspoon mint extract OR 3 tablespoons crushed hard peppermint candy OR 2 to 3 tablespoons white creme de menthe. Serve with peppermint candy stick, if desired.



Citrus Cocoa: 1/2 teaspoon orange extract and thin orange slice



Swiss Mocha: 2 to 2-1/2 teaspoons powdered instant coffee.



Cocoa Au Lait: Omit whipped cream. Spoon 2 tablespoons softened vanilla ice cream on top of each cup of cocoa at serving time.



Slim-Trim Cocoa: Omit honey. Combine cocoa, salt and water. Proceed as above. With vanilla, stir in Stevia substitute with sweetening equivalence of 1/2 cup sugar.




Canadian Cocoa: 1/2 teaspoon maple extract.