it’s snowing! (at least if you’re on the east coast of the usa, like me). time for hot chocolate.
at this point, it’s basically fact that steaming hot chocolate is mandatory on snowy, blizzard-y days. the only problem is that most hot chocolate is full of refined sugar and has no real nutritional value. more indulgent recipes, like mexican hot chocolate, are loaded with saturated fat and cholesterol. there are much better ways to spend 300 calories.
instead of filling your body up with sugar and saturated fat, try this recipe. nutritionally, it’s filled with benefits; one serving contains 14 grams of protein, 30% DV of fiber, 21% DV of potassium, and 22% DV of iron at just 281 calories. tastewise, it’s rich, chocolaty, and creamy. plus, by adding the traditional mexican hot chocolate spices, the taste is similar to the real thing.
of course, there are some secret ingredients that make this recipe so good for you. first, black beans. they’re full of protein, fiber, and potassium and without spices, they have a very mild flavor. this makes them a great ingredient to add an additional nutritional punch, especially in dark colored foods. second, steel cuts oats. oats in general are good for you, but the steel cut variety are even better. they’re rich in protein and when cooked correctly, add tons of creaminess to recipes. finally, flax meal. flax seeds are widely considered a superfood for the amount of omega-3s, protein, and iron packed into just one tablespoon. together, these ingredients make this recipe way healthier than traditional cocoa without changing the taste too much.
tips for this recipe:
1) if you have time, cook the oats for as long as possible on the lowest heat possible. this technique will make the final product creamier.
2) use unsalted, unseasoned black beans and rinse really well. this is especially important if you’re trying to trick little ones into eating (drinking?) healthier!
3) if you want a less dense hot chocolate, mix 1/2 cup of the hot chocolate with 1/2 cup soy milk right before serving. this will thin it out to a more traditional consistency.
as always, tell me what you think of this recipe by leaving a comment here or on instagram/ pinterest (@teeneatsplants)!
country: mexico. this recipe is inspired by the spices and creaminess of traditional mexican hot chocolate.
mexican hot chocolate protein shake
makes four 4-oz servings
- 3 cups soy milk, divided
- 1/2 cup steel cut oats
- 2 tablespoons cocoa powder
- 3 tablespoons maple syrup
- 1/2 cup canned black beans, thoroughly washed
- 1 tablespoon ground flaxseed
- 1 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1/4 tsp nutmeg
- pinch cayenne pepper
- in a small saucepan, whisk together 2 cups soy milk, oats, and cocoa powder. on medium heat, bring mixture to a boil. cover and reduce to low heat. cook 20 minutes, then remove from heat.
- add 1 cup soy milk, oat mixture, beans, maple syrup, flaxseed, cinnamon, vanilla, nutmeg, and cayenne pepper to blender. blend on high setting for 4-5 minutes, or until shake is smooth and creamy. refrigerate until ready to serve.
- when serving, either heat cocoa in mugs for about 45 seconds or bring to a simmer on the stove. top with chocolate shavings and dusted cocoa powder.