Hot Schokolade

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.

Choc milk 5.jpg

Hot Schokolade

INGREDIENTS

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

METHOD

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.


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