Coffee is delicious—sometimes, it even tastes like chocolate. Fitting then, that adding a pinch of cocoa to coffee would make the classic pick-me-up even tastier. There’s a reason mochas and mochaccinos exist, after all.
But adding a spoonful of pure cocoa to coffee is not just about enhancing the flavour. The combination of caffeine and flavonoids—which are present in both coffee and cocoa—has proven benefits for mood, energy, concentration, and the heart.
Below, a look at all the benefits that can be achieved simply by adding a teaspoon of cocoa to your already-good-for-you morning cup of coffee—in moderation, of course.
4 benefits of coffee and cocoa
Age-fighting antioxidantsCocoa is among the foods with the highest concentration of natural antioxidants in the form of flavonols—useful for fighting oxidative stress, a major cause of premature ageing, inflammation, and cognitive decline. “Cocoa constitutes a rich source of polyphenols—mainly flavanols—and numerous health-promoting effects have been attributed to these natural compounds,” notes a review that looked at the impact of cocoa flavanols on human health. “Different studies have demonstrated an association between cocoa intake and decreased risk of diverse chronic diseases, such as cardiovascular diseases, metabolic disorders and cancer. In addition, cocoa consumption positively affects the nervous system, visual function and skin, among other outcomes.”
Stable energy and a clear mind
While coffee quickly stimulates the central nervous system thanks to caffeine, cocoa contains theobromine, a compound with similar but longer-lasting and less intense effects. Together, they help improve attention and memory without causing jitters or a sudden crash.
Furthermore, cocoa has cognitive benefits: “Cocoa powder and chocolate contain a large percentage of flavonoids that display several beneficial actions on the brain,” notes a study that looked at the neuroprotective effects of cocoa flavanol and its influence on cognitive performance.
Natural mood booster
Cocoa stimulates the production of endorphins, serotonin, and dopamine—neurotransmitters linked to pleasure and well-being. In addition, cocoa may influence emotions via the gut: “dark chocolate has prebiotic effects by restructuring the diversity and composition of the gut microbiome, which may in turn improve mood via the gut-brain axis,” notes a recent study that looked at how the consumption of 85% cocoa dark chocolate improves mood in association with gut microbial changes.
Heart healthy
Studies show that flavonoids in cocoa support cardiovascular health. Specifically, they can reduce blood pressure, improve vascular function, and increase good cholesterol (HDL). “Research has suggested several beneficial effects arising from the consumption of dietary flavonoids, found in foods such as cocoa, apples, tea, citrus fruits, and berries, on cardiovascular risk factors such as high blood pressure and endothelial dysfunction,” notes a recent scientific review that looked at the effects of flavonoids on cardiovascular health. “Current research suggests that flavonoids are able to exhibit cardio- and neuroprotective effects.”
How to get the benefits of coffee and cocoa
To enjoy the benefits of cocoa in your coffee without side effects, mix up to one teaspoon of unsweetened bitter cocoa—organic or raw—into a regular cup of brewed coffee. Because cocoa powder is very fine, it tends to clog coffee filters and coffee makers, so your best bet is to mix it directly into your coffee after you’ve brewed it. You may also want to let your coffee cool a bit before adding the cocoa—excessive heat can damage flavonoids and mitigate the benefits. For extra flavour, more energy, and additional anti-inflammatory benefits, sprinkle in a pinch of cinnamon and a teaspoon of coconut oil.