Actually has more antioxidants than wine or even tea

http://www.mealsmatter.org/EatingForHealth/FunctionalFoods/Health-Benefits-of-Hot-Cocoa/

A cup of hot cocoa may do more than keep you warm on a cold winter night. Chocolate is rich in antioxidants which help prevent cardiovascular disease and help the body fight against free radicals that can damage cells.

Cocoa is rich in flavonoids, which are compounds produced by plants that have been shown to have health benefits in humans. Cocoa specifically contains the flavonoids epicatechin, catechin, and procyanidins. These powerful antioxidants can remove damaging free radicals in the body and protect the body’s own antioxidant defenses.

A recent study showed that one cup of hot cocoa contains more antioxidants than a similar sized glass of red wine and tea. This may be because larger amounts of antioxidants are released when the cocoa is heated.

Flavonoids in cocoa reduce the risk of cardiovascular disease by decreasing blood pressure and improving endothelial function in blood vessels. They also shield blood vessel walls from free radical damage, which helps reduce blood platelet build up and prevents blood clots.

The anti-inflammatory properties in flavonoids also prevent oxidative stress and insulin resistance, which can decrease the risk of type 2 diabetes. Consuming foods that are high in flavonoids such as hot cocoa helps reduce the risk of heart disease related death.
History of Hot Cocoa

Hot chocolate is a heated beverage made from shaved chocolate, melted chocolate buds, or cocoa powder mixed with sugar and heated milk or water.

It is believed that the first chocolate beverage was created by the Mayans about 2000 years ago, which was a mixture of cocoa seed paste, water, cornmeal, and chili peppers. The drink was served cold. The Aztec version, which became an essential part of their culture around 1400 AD, was a bitter, spicy drink that was believed to have medicinal properties, to fight fatigue, and enhance mood.

Hot chocolate became popular in Europe after it was introduced through contact with the new world. Europeans used sugar instead of chili pepper to create a sweet tasting beverage that became a luxury item that only the nobility could afford.

In the 1800’s, cocoa powder was developed in the Netherlands by separating the greasy cocoa butter from the cocoa seeds. The powder was easier to stir into milk or water and was lower in fat because the cocoa butter was removed.
Did You Know?

During the 16th century Europeans visiting the Americas considered hot chocolate to be an acquired taste. Sugar was not yet routinely available and the new comers found the spicy, bitter drink to be unpleasant.
Maximizing the Health Benefits of Cocoa

The less processed the cocoa is, the more nutrients it contains. Cocoa in its raw form has four times the antioxidants as processed cocoa. It is available at health foods stores and will taste bitter, but you can add sugar or honey to sweeten it. The general rules when looking for cocoa powder are:

    The darker the chocolate, the more antioxidants it contains.
    The higher cocoa content, the more antioxidants it contains.
    The less sugar, the better it is for your overall health.

Try to find cocoa that has not been processed with alkali, also known as “Dutch” processing, because it destroys some of the beneficial flavonoids.

Chocolate in general contains saturated fat and sugar, so remember that moderation is the key. Look for hot cocoas that are lower in fat and sugar and use low-fat or nonfat milk to prepare it, thereby increasing the nutritional punch of this tasty beverage!

lybus - This is my favorite desert.  I have it a few times a week.  I use a 100% cocoa bar and melt the right amount in my cup of hot water.  I then mix it with sugar, and enjoy.  It is delicious.  And, it is great to hear that it is so healthy.

I have essentially stopped eating chocolate as a solid because I find it tough on my teeth.  Turning it into a liquid though, works.  I have tried it with cocoa powder and with normal chocolate, but I prefer the 100% cocoa.  I also enjoy it this way due to the fact that this is how it was originally consumed.