Dessert: Hot Cocoa with Ancho Chiles and Spice
Recipe by The Bon Appétit Test Kitchen The Product: Earthy-fruity spice powder with a mild kick.The Payoff: Hot chocolate with complex, subtle flavor and an intriguing, gentle spiciness.
This recipe includes fertility superfoods such as:
Health and fertility benefits of Hot Cocoa with Ancho Chiles and Spice
Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).
Ingredients
3 cups low-fat milk
3/4 cup bittersweet chocolate chips
2 tablespoons sugar
1 tablespoon natural unsweetened cocoa powder
3/4 teaspoon ground ancho chiles
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon plus 1/8 teaspoon ground allspice
3 cinnamon sticks, broken in half
Instructions
Bring first 7 ingredients and pinch of salt to simmer in medium saucepan, whisking often. Add cinnamon sticks. Cover; remove from heat and let steep 5 minutes. Bring to simmer, whisking. Discard cinnamon.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
