Unwrapped: Chocolate

Written by Melody Bowen
Part of National Nutrition Month 2014

Dear Chocolate,

Why must you wear this mask of disguise? Some think you are a sinful treat and want to hide you; others avoid you at all cost, but you’re not fooling me! It’s what’s in the inside that counts, and you, my friend, have the most delectable interior of all: Cocoa.

It’s time for ChOCOlAte to step up its game and stop hiding behind the concept of chocolate. Unwrapping this idea, we find cocoa powder- the grocery store convenient form of the cacao bean. Cocoa has the highest potential antioxidant capacity than any other food. It also acts as an excellent source of magnesium and copper. So, what else can we use cocoa for in the kitchen? I have 2 words for you: chocolate milk. As a religious “Powder-only-chocolate-milk-drinker”, I have to say the chocolate powder recipe I found from Sugar Bananas is a fantastic substitute and is always a better choice compared to the highly processed store bought version. It’s creamy, satisfying, and tastes like dessert. Now that’s a snack I can enjoy!

Homemade Nesquick:

Serving Size 2 tbsp

  • ⅔ cup sugar
  • ⅓ cup unsweetened cocoa powder
  • Dash of salt

Note: dissolve the mix in a small amount hot water before adding the milk (for the smooth texture).

Chocolate Milk from powder mix

I hope you enjoy this recipe! I have only tried making it with real sugar, but I think using an alternative sweetener should work just as well. Next time I think I am also going to cut down on the sugar and use equal parts of the two ingredients. Has anyone ever tried making this recipe? If so, did you like it? And for all of those who love to experiment with recipes, feel free to suggest any changes!

XOXO,
Melody

References

Keen, C., Holt, R., Oteiza, P., Fraga, C., & Schmitz, H. (2005). Cocoa antioxidants and cardiovascular health. The American Journal of Clinical Nutrition, 81(1), 298S-303S. Retrieved from http://ajcn.nutrition.org

Sarah. (2010, October 26). Homemade Nesquick [web log post]. Retrieved from sugarbananas.blogspot.com

Steinberg, F., Bearden, M., & Keen, C. (2003). Cocoa and chocolate flavonoids: Implications for cardiovascular health. Journal of the American Dietetic Association, 103(2), 215-223. doi: 10.1053/jada.2003.50028

4 thoughts on “Unwrapped: Chocolate

  1. JJ

    I just made this and it’s good! I changed it a bit. Used the same amount of sugar total but it was 1/3 c confectioners’ sugar, and 1/3 Splenda blend for baking. I also added a dash of cinnamon and a dash of nutmeg. I might also cut back the sugar next time too. Thank you!

    Reply
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