When consumed in moderation, a cup of flavonoid-rich hot chocolate made with dark, unprocessed cocoa is a nutritious breakfast drink. Chocolate and cocoa contain compounds called flavonols, which act as antioxidants and counteract some of the cellular damage that can lead to chronic diseases such as cancer and heart disease. The antioxidants in cocoa powder have been shown in some studies to lower blood pressure and improve blood flow, which is important for cardiovascular health.
Dutch cocoa has been treated with alkali, to produce a darker, richer taste. Unfortunately, this process drastically reduces flavonol content. Using unprocessed cocoa powder in this recipe reduces the calories without affecting the rich chocolate flavor of the drink. Mexican hot chocolate is traditionally flavored with cinnamon and enriched with heavy cream. Low-fat whipped topping sprinkled with a little cinnamon is a delicious substitute here.