Quick Answer: Mixing cocoa powder into your coffee is better than a flavor hack; it’s a functional enhancement that alters how your body processes caffeine. Although coffee gives a quick burst of alertness, it can cause “jitters” and an afternoon crash. Raw cocoa has theobromine in it, a chemical that is a mild vasodilator (widens blood vessels) – so can help out with part of the impact on blood vessel constriction used by caffeine. That means you get a more sustained focus in a less jittery state of mind and tons of heart-healthy antioxidants without the sugar found in cafe mochas.
For the Flavor Aficionado: Zero-Clump Home MochaEXTERNALLINK
Most people do this wrong because cocoa powder is hydrophobic — it loathes water and forms dust-dry clumps on top of the coffee.
The Logic
You can’t just turn powder into a mug of full coffee. You will need to make a “slurry” so you break surface tension.
The Process
- Start by adding 1 to 2 teaspoons of unsweetened cocoa powder to your mug.
- Stir in a touch of hot coffee, maybe one tablespoon, or hot water.
- Whisk it vigorously with a spoon or small whisk until you have a smooth, dark paste.
- Gradually stir in the remainder of your coffee as you pour it over your paste.
The Secret Technique
Here’s the move, add a tiny pinch of sea salt. Salt tames the bitterness of the cocoa and coffee to heighten your perception of “sweet” and “chocolatey-ness” without an extra gram of sugar.
For the Health Advocate: Supporting the Antioxidant Shield
If you are drinking this for health, the kind of cocoa you purchase is more significant than the coffee.
The Logic
Much commercial cocoa is “Dutch-processed” (alkalized) to taste milder. But this process kills 90% of the flavanols — the exact stuff that’s good for your heart.
The Method
Search for “Natural” or “Non-Alkalized” cocoa powder. It will be a paler shade and more acidic, but it has the most antioxidants.
The Numbers
Shoot for 5 grams of natural cocoa. Studies show as little as this amount can increase blood flow and reduce blood pressure by helping improve the body’s nitric oxide production, which relaxes the arteries.
Professional: maintaining focus, reducing anxiety
Coffee can help you get stuff done but it might also make you very anxious. Cocoa is the “stabilizer.”
The Logic
Caffeine is a strong stimulant, capable of over-activating the “fight or flight” response. Theobromine is present in cocoa and it has a longer half-life than caffeine. It offers a “mellow” energy that goes nowhere near the crash experienced three hours after a cup of coffee.
The Strategy
Instead of adding less or more, use a 1 to 2 ratio of cocoa and coffee grounds if you are brewing your cup (or pot) in a French Press—or sprinkle the powder on top once it’s done.
The Important Difference
Where caffeine constricts blood vessels (raising heart rate and blood pressure), theobromine relaxes them. By combining both, you keep your mental energy elevated but keep your physical heart rate more stable, thus “buffering” that caffeine-fueled anxiety.
On The Weight Loss Journey: The Low-Calorie Satiety Hack
The regular cafe mocha can range from 300-500 calories. A home version with pure cocoa has around 15.
The Logic
Pure cocoa is packed with fiber and compounds that can help control your appetite by making you feel “full” to the brain.
The Workflow
If you are playing around with intermittent fasting or experimenting with a sugar cutback, dosing yourself to cocoa can help mimic the sweet payoff of dessert.
The Trick
Whisk cocoa powder with a splash of unsweetened almond milk, or coconut milk. The fat in the milk attaches to cocoa’s polyphenols, which slows digestion and keeps you fuller 1-2 hours longer than black coffee does on its own.
For the Frugal: The “Cost-Per-Cup” Lowdown
A premium mocha from a coffee chain averages about $5.25.
The Logic
You are paying a 2,000% markup for sugar and branding.
The Breakdown
| Item | Cost Details |
|---|---|
| Organic cocoa powder (tin) | $10.00 (40 serves) |
| Cost per cocoa serving | $0.25 |
| Home-brewed coffee | $0.30 |
| Total cost per cup | $0.55 |
The Mentality
While this homemade recipe allows average coffee drinkers to save over $1,500 a year with the simple alteration than anyone can make in their kitchen without spending hours, you’ll enjoy far less processed sugar and artificial preservatives found in store bought chocolate syrups.
Frequently Asked Questions
Why is it that when you add cocoa powder to coffee, it seems to help reduce the caffeine jitters?
Cocoa is rich in theobromine, a vasodilator, which opens blood vessels. This counteracts the blood-vessel-constricting effects of caffeine, leading to a cooler kind of focus and alleviating the “fight or flight” reaction that many people experience with coffee.
How do I stop cocoa powder from creating lumps in my cup?
Since cocoa is hydrophobic, you don’t want to add it direct to your liquid — the official recommendation is 1 to 2 teaspoons of the powder in a little hot liquid (your broth if its soup) added back in. Whisk briskly until you have a smooth paste before adding the remainder of your coffee.
How can one type of cocoa powder be healthier than the other?
You want to use “Natural” or “Non-Alkalized” cocoa powder. “I will drink some cocoa virtually every day,” he said. “And despite it being considered raw, I honestly prefer processed (alkalized) cocoa or commercial ‘Dutch-processed’ types because of their tastes and textures over the untreated bean.” Commercially processed “Dutch-Processed” cocoa is alkalized, which can result in up to 90% of the heart-friendly flavanols and antioxidants in the bean being destroyed.
What is the impact of adding cocoa to coffee on focus and the brain?
Research suggests that the cocoa flavanols contained in Move Free Ultra and caffeine combined improve task accuracy and motivation more than caffeine alone*. Cocoa flavanols have also been associated with better visual information processing and better working memory.
Is there anything I can do to make the chocolate taste stronger without adding sugar?
Yes, a small pinch of sea salt tones down the bitterness of the cocoa and coffee. This increases “sweetness” and “chocolatey-ness” without the addition of sugar or high calorie syrup.
References
- Clarkson University & University of Oregon (2017): Researches Ali Boolani et al published a year-long study in the journal BMC Nutrition. Effects of brewed cocoa Consumption on Attention, motivation to perform cognitive work and the feeling of anxiety: a randomized, placebo-controlled crossover Experiment. Results: Cocoa+caffeine mitigated caffeine-induced increases in anxiety and enhanced task performance even more than caffeine.
- University of L’Aquila, Italy (2017): Appeared in Frontiers in Nutrition. Scientists investigated the relationship between cocoa flavanols and brain health overtime. Results: The authors found the daily ingestion of cocoa flavanols was associated with higher working memory performance and improved visual information processing, particularly in participants who were experiencing sleep deprivation or mild cognitive impairment.
- The American Journal of Clinical Nutrition (2012): A study carried out by Dr. Davide Grassi and his team with 45 healthy adults. Outcomes: Cocoa flavanols (which are contained in non-alkalized powder) consumed regularly reduced systolic blood pressure and improved endothelial function by increasing nitric oxide bioavailability.
- Journal of Agricultural and Food Chemistry (2003): The antioxidant capacity in cocoa, green tea, and red wine were put to the test by researchers from Cornell University. Results: Cocoa had the highest antioxidant activity, almost double that of red wine and up to three times what was found in green tea.
