Hot Cocoa-Nut | Midwest Living

Hot Cocoa-Nut

Hot Cocoa-Nut

Login to rate this recipe.
  • Makes: 2 servings
  • Hands On 10 mins
  • Total Time 10 mins

Login to save this recipe

While traveling in Israel, Minnesota blogger Molly Yeh discovered hawaij, a spice blend often sprinkled in coffee. In this recipe from her book Molly on the Range ($32.50, Rodale), she adds hawaij to her coconut-based hot chocolate for extra flavor.


  • 1 14 - ounce unsweetened light coconut milk
  • 3 tablespoons granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon instant espresso powder
  • 1/2 teaspoon vanilla extract
  • Pinch kosher salt
  • Hawaij spice blend (recipe follows)


  1. In a medium saucepan, combine all ingredients (except hawaij). Cook over medium heat, stirring with a whisk, until mixture is hot but not boiling. Top each mug with a pinch of hawaij.


  • How to Make Hawaij In a jar, combine 1 tablespoon each ground ginger and ground cardamom; 1/4 teaspoon each ground nutmeg, ground cloves and ground cinnamon; and 1/8 teaspoon salt.

Nutrition Facts

(Hot Cocoa-Nut)

Servings Per Recipe 2, sodium (mg) 97, Cobalamin (Vit. B12) (µg) 0, fiber (g) 0, carb. (g) 29, Niacin (mg) 1, Monounsaturated fat (g) 4, Pyridoxine (Vit. B6) (mg) 0, chol. (mg) 0, Thiamin (mg) 0, sat. fat (g) 10, Riboflavin (mg) 0, cal. (kcal) 247, vit. A (IU) 0, iron (mg) 2, Fat, total (g) 13, vit. C (mg) 0, sugar (g) 21, calcium (mg) 120, Potassium (mg) 18, pro. (g) 5, Polyunsaturated fat (g) 0, Folate (µg) 0, Trans fatty acid (g) 0

Add Your Comment