Detox Masala Chai Hot Cocoa Mix is a delicious way to nourish your body.
I’m a couple days early in sharing a detox recipe, I know. But you’ll be happy for it this weekend after the festivities, when your body starts gently whispering that it’s ready for some lighter fare after the rich indulgences of the holidays and maybe even a gentle detox or cleanse.
Feel free to bookmark this page and come back to it in a couple days when the holidays are officially over; but you might just be surprised at how deliciously indulgent-tasting healthy can be.
I admit I’m not a resolution-maker in general – I prefer the approach that if there’s a change I need to make, there’s no need to wait until a new year to make it – but I view that as being different from setting goals. I am a goal-maker, and I do find that the beginning of a near year is a fresh start and a good time to reevaluate what I want and what I still have to do to make it happen. A healthy life is an ongoing goal of mine and this hot cocoa mix fits in perfectly.
For me (and for many others), the approach to food is two-fold: (1) nourishment, and (2) deliciousness. And I think there’s no need to sacrifice one to get the other. Here I used a few spices combined with natural cocoa powder and a touch of coconut sugar to come up with a drink that serves both purposes. Let’s take a closer peek at a few of the ingredients to see what they do for our bodies…
Unsweetened Natural Cocoa Powder: Contains minerals like iron, manganese, magnesium, and zinc. Iron carries oxygen, helps make red blood cells, and is essential for immune system function. Manganese is a component of enzymes that form cartilage and bones, metabolize nutrients, and function as antioxidants inside your body’s cells. Magnesium helps produce energy. Zinc is crucial for the production and development of new cells, including those in your immune system. Also, unsweetened natural cocoa powder is a good source of flavonoids that function as antioxidants to help prevent systemic inflammation. (Read more about unsweetened natural cocoa powder on San Francisco Gate.)
Turmeric: Contains curcumin, which has powerful anti-inflammatory and antioxidant properties. Note that curcumin is poorly absorbed by the body, but the piperine in black pepper greatly enhances its absorption, which is one of the reasons I include black pepper in this recipe (the other reasons are: 1) it’s a classic ingredient of masala chai, and 2) it enhances the flavor of this drink, hitting your palate in a different place than the other spices). (Read more about turmeric on Authority Nutrition.)
Cardamom: Contains manganese, which is used to make an enzyme that destroys free radicals. Cardamom also acts as a detoxifier by helping the body eliminate waste through the kidneys. (Read more about cardamom on The Health Site and Sun Warrior.)
Ginger: Has anti-inflammatory properties, and also helps alleviate digestive issues (such as motion sickness) and nausea. (Read more about ginger on Medical News Today and The World’s Healthiest Foods.)
Black Tea: Strengthens the immune system, helps you relax (because of the amino acid L-theanine), and is rich in antioxidants. (Read more about black tea on Life Hack.)
And this hot cocoa tastes likes a cup of richly spiced cocoa that’s laced with tea; so what do you say to a cup?
- Yields: 6 servings
- Serving size: 1 1/2 tablespoons
- Calories: 32
- Fat: 0
- Saturated fat: 0
- Trans fat: 0
- Carbohydrates: 9
- Sugar: 6
- Sodium: 28
- Fiber: 2
- Protein: 0
- Cholesterol: 0
- 4 tablespoons (20 g) unsweetened natural cocoa powder
- 4 tablespoons (40 g) coconut sugar (more or less to taste)
- 1 teaspoon ground turmeric
- 3/4 teaspoon ground cardamom
- 1/2 teaspoon each ground ginger, cinnamon, and allspice
- 1/4 teaspoon each ground nutmeg and cloves
- 1/8 teaspoon ground black pepper
- 1 pinch sea salt
- 2 organic black tea bags, cut open, tea leaves removed, finely ground in a spice grinder, and strained through a fine mesh sieve to remove any larger pieces
- Add all ingredients to a jar and shake to combine.
- Store the jar covered at room temperature for up to 3 months.
Serving Suggestion: When you want to make hot cocoa, combine boiling water with this mix to taste (I use about 1 1/2 tablespoons of cocoa mix for 1 cup of boiling water), and add a splash of milk, cream, or coconut milk if desired.