My morning ritual may not seem as imperative as that of a coffee drinker (with all the professing that goes on about not stepping foot out of bed without it). But this is how I greet my day. And I’m just as obsessed with it. Much like those who must have their Starbucks or Peet’s, getting my fix requires Cocao di Pernigotti or nothing.
This morning concoction is what would be known in the coffee world as a “why bother”. No fat, no sugar, no caffeine. But before you negate it’s merits, I must tout cocoa’s theobromine vs. it’s harsh counterpart; caffeine. There is a misperception regarding the presence of caffeine in chocolate. There’s only a small amount of caffeine present, rather, chocolate contains theobromine which is chemically similar to caffeine, but has a longer gentler “buzz” in comparison. Plus, it has similar health benefits and is loaded with antioxidants!
I’ve tasted a lot of cocoas, and nothing compares to the velvety richness of Cocoa di Pernigotti – you can find it at Williams-Sonoma or ChefShop.com. And if like me, you fell in love with Starbucks Salted Caramel Hot Chocolate this winter, pick up a bottle of their toffee-nut syrup and use it in place of the sweetener here. Top with a sprinkle of sea salt, and it’s nearly indistinguishable… the skinny version of course, to allow for cake, later!
16 oz. fat-free milk
3 T Pernigotti di Cocao
sprinkle of sea salt
splash of vanilla
1 T + 2 tsp Truvia sweetner
Makes one serving. Microwave the milk in a 24oz micro-safe tumbler (or container of your choice) for 3 minutes. Add cocoa and stir vigorously with a fork or mini-whisk until combined. Add salt, vanilla and sweetener. Stir to combine.