Creamy Hot Cacao
Outside it’s getting cold, inside it’s getting chocolatey.
Creamy Hot Cacao
Outside it’s getting cold, inside it’s getting chocolatey. When winter is coming closer, we start to crave a hot and heart-warming drinks (chocolate in my case) more and more. I personally love to spoon out everything and therefore like it when the consistency of hot chocolate is a bit thicker! My version doesn’t contain any refined sugar or chocolate. I also blended in some puffed amaranth and and dates that make the chocolate rich and creamy. You’re free to choose your preference of milk, but my favourites are soy, rice and almond.
- Prep 15 min
- Serves 2
Ingredients
- 300 millilitre dairy, soy, almond or rice milk
- 200 millilitre water
- 4 tablespoon Organic Raw Cacao - Organic Raw Peruvian Cacao
- 4 tablespoon puffed amaranth
- 4 Organic Medjool Dates - Organic Medjool Dates - 200g
- 1 tablespoon sweetener of choice, e.g. honey, coconut sugar
- Frothed milk
- Cacao nibs
Directions
- Add all the ingredients into a large saucepan, bring to a boil and cook on medium-low heat for about 10-12 minutes. Stir from time to time.
- Take the pan off the heat and blend creamy with a hand blender for at least 2-3 minutes. The longer you blend, the creamier the hot chocolate gets. Pour into cups, serve with your favorite spoon.
- If you want to top your hot chocolate with some extra froth, save some hot chocolate, heat up some milk and foam it up with a frother. Top off the hot chocolate with frothed milk and sprinkle some cacao nibs on top. Enjoy!