Some nutritionists, herbalists, and other health experts believe that far too many modern industrialized humans are deficient in bitter substances, which in part contributes to our epic rise in digestive related illnesses, inflammatory conditions, immune challenges, diabetes, and more. Because chocolate is itself slightly bitter, it can be a great herbal vehicle for other bitters. One way to do this is to add cacao powder to smoothies or nut butter treats along with herbal powders. Another way is to prepare a milk decoction with herbs and cacao that can be served hot or cold. Here’s an idea for an herbal chocolate milk that also delivers a ton of iron and other minerals. Once prepared, you can also cool and store it in the refrigerator for a delicious chocolate milk.
The recipe makes three servings
Ingredients to Put Together
2 tablespoons of roasted dandelion root
1 tablespoon roasted chicory root
2 tablespoons cacao nibs or cacao powder
Combine all ingredients in a medium bowl, then transfer to an airtight jar. Store in a cool, dry area away from direct sunlight.
Then Making the Decoction
The Root Cacao Blend
3 cups of water
1/2 cup half and half
1/2 tablespoon vanilla extract
1 tablespoon blackstrap molasses
Pinch of cinnamon powder
In a pot, bring water, roasted dandelion and chicory roots, and cacao to a simmer.
Decoct on low heat for 30 minutes.
Strain out the herbs and return the liquid to the pot.
Add milk, vanilla extract, and molasses.
Dissolve a teaspoon of honey at a time over very low heat until you reach desired sweetness, stirring constantly.