Dairy free, gluten free, vegan
When there’s a chill in the air, I find myself propelled towards a smooth hot chocolate drink for comfort. Imagine being about to make one that is so rich, thick and creamy that you thought you could be in one of those little cafes in Switzerland. Free from cream, dairy and sugar so it’s a perfect healthy treat.
PRO CHEF TIP:
Warm the mug first for a feeling of a more indulgent hot drink.
Makes 3 servings
750 ml (3 cups) almond milk
65g (½ cup) cacao powder
1 tablespoons ground mesquite (sometimes called Peruvian carob)
2 - 4 tablespoons agave or maple syrup (to taste)
1 teaspoon vanilla extract
A pinch of cinnamon
50g cacao butter, grated and melted
Whizz the ingredients except the grated cacao butter, together until well combined. Add the mixture to a saucepan and stir though the grated cacao butter. Warm the hot schokolade until the cacao butter has melted. Heat until it’s warm to the touch an whisk until frothy.
Alternatively, warm the almond milk in a saucepan. Sieve in the cacao powder and mesquite. Add the sweetener of choice, vanilla and cinnamon and stir until well combined. Add the melted cacao butter and whisk until frothy.