The perfect Holiday Hot Chocolate for cuddling, cold winter nights, and special occasions. A twist on tradition: rich, creamy, nutrient-dense. Sip by sip, pure goodness and decadence.
(4 demitasse servings), vegan
Ingredients:
- 2 cups Almond milk (soak DIVINE ORGANICS Raw Almonds overnight and blend 1 cup of soaked almonds with 3 cups lukewarm water. Strain the milk. Take out 2 cups)
- 3.5 OZ DIVINE ORGANICS Raw Organic Cacao Paste
- ½ cup lukewarm water
- 3 TBSP DIVINE ORGANICS Organic Thai Coconut Sugar
- ¼ TSP DIVINE ORGANICS Raw Organic Ground Vanilla
- hint of ROYAL HIMALAYAN Pink Crystal Salt
- Cinnamon sticks and Star Anise for beauty and fragrance.
Directions:
Melt the cacao paste in a traditional Bain-Marie with 1/2 cup of water. Stir frequently and blend the coconut sugar into the dissolving paste. Whisk until all ingredients are dissolved and thoroughly blended.
Continue using your whisker to add 1 cup of lukewarm almond milk to the cacao paste, do it very slowly and allow the ingredients to blend and warm up together. Add the coconut sugar, vanilla and Himalayan Salt and continue whisking, adding slowly one more cup of almond milk. Whisk while the liquid heats up. You will be rewarded with a creamy deeply flavorful hot chocolate.
Serve in warmed espresso or tea cups with a cinnamon stick and decorate with star anise.
Vitamix user: First flush the glass with hot water to warm up the blender. Melt the cacao paste as instructed with the coconut sugar, pour it into the Vitamix. Add the vanilla and the Himalayan Salt. Blend in little by little one cup of the almond milk. Let it sit for about 10 min.
Blend on high speed for a second time, adding slowly one more cup of almond milk, and “heat” up the chocolate for three or four minutes using your Vitamix. The result is a warm, creamy and deeply flavorful hot chocolate.
Serve in warmed espresso or tea cups with a cinnamon stick and decorate with star anise.