hot chocolate, my way

Over the years I have learned that the amount of sugar we eat in North America is not normal, nor is it helping us.?á To change this and scale back on the sweet stuff will require a good amount of determination and some experimentation.

Gary Taubes states in his book, Good Calories Bad Calories, that sugar consumption for the typical American was less than 15 pounds a year in the 1830’s. ?áThat is 10 times less than North Americans typically consume today. ?áThe amount of sugar consumed by North Americans grew to 100 pounds in the 1920’s and to 150 pounds (including high-fructose corn syrup) by the end of the century. ?áObesity and diabetes rates go up as the amount of sugar available to people increased. ?áDeaths due to diabetes also went down in times when people were rationing sugar consumption, such as during World Wars I and II.

When I first read this, I really began to question the foods I think are normal. ?áIt was one of the first times I thought that the abundance of ready made, extra sugary delights is not normal. ?áAnd I finally understood that if I eat the same amount that North Americans typically eat, then I will be subjecting myself to the same risks for obesity and diabetes.

How might someone “survive” on the amount of sugar that was available to people in the 1830’s? ?áHow much is this per day anyways? ?áIt is around 18 grams a day, a little over a tablespoon. ?áThat includes what is in jams, breads, cereals, preserves, sauces, seasonings, drinks and the usual sugary deliciousnesses of cookies, cakes, etc.! Perhaps this even included medications, since these used to be preserved with sugar. ?áAnd if you consider that on special days such as birthdays and holidays, there might have been highly sweetened celebratory treats to be enjoyed. This would mean that the daily amounts would be even less to compensate for these sweet special days. ?áPerhaps on some days people consumed no sugar. ?áImagine!

I have yet to be able to consume less than 15 pounds of sugar a year. ?áAt some point, I would like to try this and see what happens. ?áI know it is a good idea and it would be good for me. ?áAt this point, I keep the less than one tablespoon per day idea in mind. ?áI know this is not an easy thing to do.

What if I were to grab my pen and paper, walk through a typical grocery store, map it out and then colour all the aisles with products containing sugar? My hunch is that I would end up colouring every isle except for parts of the produce and meat section.?á My point is that it is not likely an easy thing to stay away from products containing sugar. ?áIn the end, I find that it is important to try.

And, that leads me here. ?áMy wacky, very low sugar hot chocolate. ?áThis is a drink that is somewhat like a latt?®. ?áCreamy, flavourful and fun. ?áIt is not sugary, but it is still really special and it will make a nice treat.

Hot chocolate, my way

(makes 2 servings)

2 cups of almond breeze unsweetened chocolate non-dairy beverage

1/4 cup organic?ácoconut milk

1 heaping tablespoon fair trade?ácocoa powder

1 stick of cinnamon

3 cardamom pods, cracked open

1 tsp licorice root (Glycyrrhiza glabra)

1/4 tsp cayenne

Carefully bring to a gentle boil and then simmer the above ingredients, in a covered pot, over the lowest heat for 20 minutes.

Strain and add 20 g of ?áfair trade?á85% cocoa chocolate bar. ?áStir until it is completely mixed and pour a cup for yourself and a friend.

* I usually leave the spices in the pan and strain the hot chocolate as I pour a cup. ?áThis way, the spices infuse for a good long while. ?áYum.

** I can make this the fast way substituting the whole spices with powders of 1/2 tsp cinnamon, 1/4 tsp cardamom, 1/4 tsp licorice and 1/4 tsp cayenne. ?áThis leaves out the simmering and infusing. ?áJust heat and serve.

Some of the reasoning behind the recipe.

Cinnamon adds a sweet taste and some have shown that it helps regulate blood sugar. ?áCardamom gives me joy! ?áLicorice is very sweet tasting and it is also an adaptogen that helps normalize adrenal function. ?áIt is often used as a formula harmonizer. ?áCayenne acts as a neuro-stimulant and it is also an anti-inflammatory. ?áAll of the spices used will aid in digestion. ?áThe combination of chocolate and spices in this drink energizes me.

Tammy Schmidt, Montreal

Related Articles

• Chocolate: An Affair to Remember (wholefoodsmarket.com)