Instant Raspberry Hot Cocoa
Serves: 3½ cups
  • 2 cup freeze dried raspberries
  • 1 cup coconut milk powder
  • 1 cup powdered cocoa
  • ¾ cup unrefined sugar
  • ⅛ tsp unrefined salt
  1. Place all the ingredients in a blender. Blend on high for about one minute or until the raspberries are completely powdered.
  2. Sift the mix into a bowl using a sifter or a fine mesh strainer to remove the raspberry seeds.
  3. Store in a glass jar for up to a year.
  4. Mix 1 to 3 TBS of cocoa mix with 8 ounces of hot water depending on the desired strength of the cocoa. Stir until smooth. Top with coconut milk whipped cream if desired.
Recipe by The Nourishing Gourmet at