Valentine’s Day is this weekend and the grocery stores are over-following with all kinds of Valentine’s Day candy. Without a doubt chocolate based candies are the most abundant type of Valentine’s Day candy offered. One chocolate candy in particular, the classic cherry cordial, always seems to pop up this time of year. Cherry cordials are synonymous with Valentine’s Day. They are that perfect little, gooey cherry that is enrobed in delectable chocolate.
I am a huge fan of cherry cordials. They are amazingly sweet and fruitfully delicious. They are old fashion, timeless and perfectly sized. The only problem with a cherry cordial is that it is a candy that is filled with preservatives, sugar, butterfat, corn syrup, artificial colors and artificial flavors. While my ultimate goal is to finalize a healthy alternative to the traditional cherry cordial I haven’t solidified a good recipe just yet (but I know I will so check back!). In the meantime, I decided that I could still get that classic cherry cordial taste but instead of it being in a candy format, it could be in a drink format.
Hot cocoa is always a great, warm treat that can be enjoyed year round. It is simple, delicious and actually has many health benefits. Hot cocoa is filled with antioxidants, rich in flavonoids, can help lower cholesterol and contains a good amount of calcium and potassium. Hot cocoa has also been shown to increase blood flow and oxygen to the brain, which can help you think more clearly. Cocoa has long been used as an anit-depressant and to treat Chronic fatigue syndrome.
I figured I would take the classic hot cocoa recipe and spin it into a cherry cordial cocoa. The recipe is super easy and can be enjoyed by all members of the family. It is the perfect drink to curl up with on a cold afternoon. It can also be served on special Valentine’s Day as an after dinner dessert drink.
The recipe below makes 1 serving (16 ounces) of cherry cordial cocoa. I prefer my hot cocoa to be prepared without milk, however, I have included milk as an optional ingredient in the recipe should you wish to add it. The hot cocoa can also be topped with a variety of yummy ingredients. I have included a list of several topping ideas at the bottom of this recipe page.
Cherry Cordial Cocoa
16 ounces of purified water
2 fresh or frozen black cherries (more if you want a stronger cherry flavor)
a dash of pure Stevia extract (or 1 tablespoon cane sugar or coconut sugar)
1 tablespoon of unsweetened cocoa powder
A splash of milk of your choice (optional)
Add cherries, water, Stevia (or sugar), optional milk and unsweetened cocoa powder to a blender or food processor. If using frozen cherries, you will need to defrost them first before blending. To defrost the cherries you can either leave them out of the freezer to defrost on the counter or you can defrost them in the microwave on the defrost setting.
Blend the ingredients on medium speed for about a minute. Pour the mixture into a small sized saucepan. Heat on low to medium heat, stirring constantly. Heat the cocoa just until a boil or until the temperature gets to the level you prefer. Pour hot cocoa into a mug and enjoy!
Add one or more of the toppings below to your cherry cordial cocoa to make it extra special.