This winter has been so mild. In fact, as I sit down to write this post, the sun is shining and the temps have risen to about 18 degrees. Someone just walked passed my house in shorts.

I, however, am going to close my curtains, light the fireplace (I don't have one) and cozy up with the most delicious hot chocolate I have ever tasted.

This hot chocolate is very special. I was very lucky to obtain two small pieces of this delightful chocolate from my lovely friend who's family owns and runs a cacao and coffee farm called Los Pisamos in Pueblo Tapao, Quindio, Columbia, an area famous for the quality of its coffee & cacao plantations. There, they plant, grow and harvest the bean themselves. Once harvested, the bean is fermented (where it gets that addictive chocolate flavour!), roasted, peeled and then ground into a cacao paste, all on site. The finished product is pictured above.

While it will probably be a while before I get any more of this stuff (which was truly the best I've ever had!), raw chocolate is not hard to come by. You can try this one or this one. Or you can use a good dark chocolate, 85% or higher, or even a nice raw cacao powder.

Good quality raw or dark chocolate contains two groups of important antioxidants called polyphenols and catechins. When consumed, they essentially feed our good bacteria, which converts them into anti-inflammatory compounds. This action benefits us in two ways. 1. Consuming these important anti-oxidants, encourages the growth of our good bacteria. 2. These anti-inflammatory by-products have a protective effect on many systems of the body, including cardiovascular, hormonal and immune.

Good chocolate also contains pre-biotic fibre which is incredibly necessary for gut health. Hoorah!

The best way to make your hot chocolate is to have a bit of patience and use a double boiler. Especially if you are melting down chocolate. This will allow for a slow, gentle infusion of the chocolate into your milk and prevent burning the chocolate or scalding the milk.

NOW. Before we move on, lets take a moment to discuss coconut milk. Yes, it is very high in fat, but NO, you must not avoid it. Coconut milk, as long as it's a good one (just like chocolate), is VERY healthy. It's about 50% lauric acid, which is a saturated fatty acid - a medium chain triglyceride, to be exact - and it comes with tremendous health benefits. Lauric acid can actually help to improve blood pressure as well as your cholesterol profile (improves the HDL: LDL ratio). It's anti-bacterial and anti-viral and does not cause fat storage. Remember: MCTs are not stored as fat, they are used as immediate energy.

Excellent! I'll have seconds.

To make two ultra decadent and creamy and guilt free cups of hot chocolate, use one full 400ml can of coconut milk and the cream of one 160ml can.

Place your coconut milk & cream into the bowl of your double boiler.

Gently whisk your milk and cream until it looks like this.

At this point, the water in your double boiler should be gently simmering (so have the burner set to about med or med-high) and your milk should be starting to warm ever so slightly. Stir in 2-3 tbsp of maple syrup + a pinch of salt (the salt will enhance the chocolate flavour).

Now you can prep your chocolate. Chop it into rough chunks. I'd say we're using about two ounces of chocolate. If you go with cacao powder, use about 2 - 3 tbsp. If you're using a type of bakers chocolate, use about 2 full squares (so 4 halves).

Pour your chocolate into your milk, which is now gently, lovingly warm enough to embrace your chocolate and melt it in the most delicate of ways.

Whisk your chocolate into the milk. It will melt somewhat slowly, which is what you want. Continue to whisk periodically until is is completely incorporated.

It took about 10 minutes in total for the chocolate to melt completely and for the milk to heat up to the right temp. You don't have to stand over the stove for the entire 10 minutes, just be close by and stir occasionally.

While the chocolate is melting, you can take a few minutes to prepare your whipped cream.

Whipped Coconut Cream

I learned how to make whipped coconut cream from this wonderful tutorial. You basically need a can or two of good coconut milk that's been chilled for a few hours in the fridge, a sweetener of choice, a pinch of vanilla and a very cold bowl.

Above, I've got the chilled cream from one 400ml can of coconut milk in a very cold metal bowl.

Start whipping your coconut cream on high.

Whip for a few minutes, until you start to see small, stiff peaks. Add 1 tbsp of maple syrup.

And a splash of vanilla and a pinch of sea salt.

Whip on high for another minute or two, until you're satisfied.

Gorgeous! All done.

The Finished Beauties

Your hot chocolate should be good and hot. Go ahead and pour.

And revel in your accomplishments.

Dollop on your whip.

Take a moment to revel once more.

Holly Mackerel.

I can't stop looking.

The Very Best Hot Chocolate & Whip (makes two mugs)

About 2 oz of raw chocolate, super dark chocolate or 2 - 3 tbsp of raw cacao powder
One 400ml can of coconut milk
Cream from one 160ml can of coconut milk
2-3 tbsp pure maple syrup (depends on your taste)
Pinch of sea salt

In a double boiler, heat the coconut milk + cream, whisking until combined and smooth
Add the maple syrup and salt, whisk
Roughly chop the chocolate and add to warm milk & whisk to combine (if you're using cacao powder, you can add it at this point and allow it to slowly heat with the milk)
Whisk periodically, allowing the chocolate to gently melt into the milk and allowing the milk to come to a very gentle bubble (not quite a simmer) - about 10 mins. You may want to cover for a few minutes to encourage heating
Pour into mugs and top with Coconut Whipped Cream

Coconut Whipped Cream

Cream from one can of chilled coconut milk (ensure it is a brand that separates)
1 tbsp maple syrup or your sweetener of choice
1 tsp vanilla
Pinch of sea salt