Ayurvedic Hot Chocolate For Each Dosha Type

Ayurvedic Hot Chocolate For Each Dosha Type

READY FOR A CUP OF SWEET WARM LOVE FOR YOUR SOUL?♡

I LOVED sweet and minty tasting hot chocolate when I was a kid. Growing up in Finland, cold winters with everything possible covered with snow are very special memories for me.

Just thinking about snow, ice-skating and making snow angels my mind automatically adds a cup of warm hot chocolate to the picture.

Now, all grown up(well…) and living in India, I still do love a steaming, delicious cup of cocoa. The difference is, now I have it only before the sun goes down and add in a bit of spices like cinnamon and cardamom, and also make sure there is a good and natural sweetness to it.

So why do I enjoy my hot chocolate like this, why the certain spices, why not at bed time?

As usual, let’s look at this from..

THE AYURVEDIC PERSPECTIVE

CHOCOLATE, through the lense of Ayurveda, is Rajasic, hot and difficult to digest. And I’m not talking about those highly processed, heated and alkalised candy bars/chocolate mixes with heaps of sugar and food additives in them. Those are not even in the real food category at all.

What I’m talking about is chocolate in it’s pure form: raw cacao. With minimum of 70% cacao content. Raw cacao is a great source of eg antioxidants, magnesium and iron.
Ayurveda identifies chocolate with bitter taste, pungent after taste and as light and dry in nature.

CHOCOLATE AND THE DOSHAS

The stimulating effect of caffeine in chocolate combined with it’s dry quality can aggravate VATA and contribute to anxiety and nervousness. 

The hot and stimulating quality for PITTA can add up heat to the already existing fire element. This can all unbalance the PITTA and show as heartburn, acne and irritability.

For the cool and heavy energy of KAPHA (when in balance) chocolate is a welcome source of stimulation.

So if I am either VATA or PITTA, or an unbalanced KAPHA, does this mean I have to avoid chocolate completely?? ABSOLUTELY NOT ♡

Living an ayurvedic/yogic lifestyle does not mean we have a list of YES-foods for your Dosha or a strict NO-food list to avoid no matter the case.

AYURVEDA IS ABOUT BALANCE.

It’s about understanding the nature of your body, learning about different food combinations and learning to choose foods that bring nourishment and balance to your body.

These HOT CHOCOLATE RECIPE FOR EACH DOSHA are a perfect example how we can lighten the aggravating qualities of a food with mindful eating, spices and/or drinks.  

CHOCOLATE IS BENEFICIAL AND MEDICINAL FOR EVERYONE WHEN TAKEN MINDFULLY 

YOU are unique, your original birth constitution (Prakruti) and your current state (Vikruti) combined with where you live and what the season is, it all has its say when you tune into your body and try new recipes. It’s all a journey and a constant learning experience.

Ayurvedic Hot Chocolate Recipe

Now that we got all that cleared,
LETS MAKE SOME DELICIOUS HOT CHOCOLATE THEN, SHALL WE?

YESS! So first we make the base recipe and then add ingredients according to our dosha type. This recipe is meant to serve 2 people.

The base recipe:

  • 1 cup of water
  • 1 1/2 cups of unsweetened almond milk (prefer homemade)
  • 2 tbs of raw cacao powder
  • 1 1/2 tsp scraped vanilla bean
  • maple syrup
  • a cinnamon stick for mild taste and decoration (optional)

Bring the water to boil and only then add the cacao to avoid any lumps. 
Add the milk and simmer while adding the rest of the ingredients (+the ones for your Dosha type). Add the maple syrup last. Keep stirring so it won’t burn.

Pour into your favourite cup and enjoy!

Try these variations (all or some) for your body type:

Variation for VATA:

  • base hot chocolate recipe
  • 1/2 tsp coconut oil for the dryness of VATA
  • sprinkle cinnamon, cardamom and nutmeg to add warming and digestive qualities
  • you can also add some plant-based whipped cream for soothing and calming quality
  • substitute raw cacao with the lighter option: carob powder

Variation for PITTA:

  • base hot chocolate recipe
  • 1 tsp of dried mint leaves for a cooling quality. Boil the mint with the water in the beginning and strain before continuing.
  • omit too much of warming spices like cinnamon, cardamom
  • 1/2 teaspoon coconut oil
  • plant-based whipped cream if you like
  • substitute raw cacao with the lighter option: carob powder 

Variation for KAPHA

  • base hot chocolate recipe preferably without the vanilla
  • pinch of cinnamon and cardamom (any warming spice)
  • pinch of ginger powder
  • go easy on the maple syrup (or the other sweetener you choose)

For a while now my rule of thumb has been 2 pieces of chocolate  a day max. And no chocolate (at least not a lot) after dark. This is what works best for me
but you feel fine having your hot chocolate in the night time, go for it!

It’s all about finding what works for YOU.

Ayurveda Hot Chococlate

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