I make bulletproof coffee at home all the time, but have never thought to extend the format to hot chocolate until tonight.

This recipe was inspired by a very long, chilly day. It started with a cold shower, which I was forced to take by our cantankerous hot water heater. By the time I got to work, my still-wet hair was half-frozen. Then at the coffee place (because I don't have rational thoughts until at least 11 a.m.), I ordered a cold press. Why? Because it's what I always do. But also because apparently I think cold liquid in my cold body is a solid idea immediately after I've just said out loud, "BRR."

Hours later, I got home, ate dinner and decided I'd finally make an attempt to warm up in earnest. I'm a much more intelligent human at 8 p.m. than I am at 8 a.m.

This bulletproof hot chocolate is an absolute keeper recipe. It satisfies a chocolate craving without having to go h.a.m. on something not-so-healthy. Not that this cocoa is necessarily healthy, but it's not a piece of chocolate cheesecake. It's paleo, but also very creamy and rich that you'd never know it doesn't have milk or cream in it.

The secret is two-fold.

First, the sea salt. You've gotta add just a little half-pinch. Salt makes everything sweet taste better.

Second, the ghee. If you haven't made bulletproof coffee before, you're probably like, "Gross. Clarified butter in my hot chocolate? GTFO." If you have made bulletproof coffee before, you already understand the chemistry magic that happens when you use an immersion blender on a cup of coffee with oil/ghee in it. The molecules dance around, reorganize and get creamy! Yes, friends — science is fun, important and real (despite what our current Republican leadership may tell you).

I'd tried to keep this recipe as simple as possible, but you could also dress it up with all sorts of different bonus ingredients like vanilla bean, cinnamon or peppermint extract. I'll let you choose your own adventure from here.

Paleo Bulletproof Hot Chocolate

paleo, vegetarian, gluten-free (dairy-free and vegan with substitutions) | serves 1

Ingredients

• 10 oz unsweetened cashew milk (or any nut milk)
• ~2 T unsweetened cocoa powder
• ~1 T maple syrup, to taste
• 1 T ghee
• half-pinch of sea salt

Instructions

1. Heat the cashew milk in a saucepan on medium-high heat until just boiling. Stir occasionally.
2. Stir in cocoa powder, maple syrup, ghee and sea salt. Don't worry too much if the cocoa powder is still lumpy.
3. Remove the pot from heat and pour the cocoa into an immersion blender. Blend on high for 30 seconds, until it's creamy and frothy.
4. Drink it now.

Tips

• Drink this while it's hot! Once the cocoa cools, the ghee starts to separate and the consistency is just not good anymore.
• If you're vegan or totally dairy-free, substitute coconut oil for the ghee.

Go heat up your nut milk now. It's time for cocoa.