The over-sweetened chemical-laden concoction that gets called "cocoa" or "hot chocolate" bears no resemblence to the cocoa I grew up with. We spooned real cocoa powder out of the Hershey's carton, mixed it with a small amount of milk to form a paste, and then slowly added the rest of the milk, plus a small amount of sugar. We heated this just to where the milk began to skim, stirring it all the time, and then added vanilla extract, a bedtime ritual on winter evenings. It tasted rich and hot, unadulterated with other tastes. My parents weren't crazy about the sugar in marshmallows, so we seldom had those.

I've played around with that traditional recipe, adding cinnamon or cardamom (or a combination) for a more complex flavor. And I now use organic raw cacao rather than natural or Dutch-processed cocoa powder, and find that sugar isn't needed at all. I often add golden paste, as it blends well with the chocolate. In the summer, I make the same recipe in a personal blender, for a perfect warm weather drink.

You'll notice that this recipe contains no sugar. I don't find it necessary, but you can sweeten it if you wish.

Contributor: Family recipe

1 cup milk per serving 2 tsp raw cacao (or Dutch processed cocoa) per serving 1/4 tsp vanilla extract per serving 1/2 tsp Ceylon cinnamon 1/4 tsp cardamom (optional, but I like the taste) Your regular amount of golden paste (optional) Whipping cream beaten into peaks and spooned on top (optional) 1 tablespoon brandy or liqueur of your choice (optional - see note below)

Add all but a couple of teaspoons of the milk to a saucepan and begin to warm it over medium heat. Add the raw cacao and other dry spices of your choice to your measuring cup with the remainder of the milk, and combine to form a paste. This takes a bit of stirring, but isn't difficult. When you have a smooth paste, begin to slowly add back the milk, just enough to make a thin enough combination that you can pour the whole thing back into the saucepan and let it finish heating. Stir frequently (it doesn't really need constant stirring). We take it off the heat as soon as a skim begins to form on the top. Stir in the vanilla, and the golden paste, if you have that in your diet, and enjoy!

Note -- Diane Krall, an admin with the Facebook Turmeric User Group, gave us this hint: the cocoa (or raw cacao) dissolves more easily in a tablespoon of brandy than in milk. Start with that if you like, and then add it to the warmed milk. Much of the alcohol will evaporate as the mixture heats up, leaving the flavor behind.

PS -- the chocolate biscotti is probably overkill on the chocolate😁 But it was the only one I had on hand when the picture was taken.