CREAMY HOT CACAO

By Nadia Damaso -

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.


hot chocolate cacao
SERVES 2 / GF, RSF

HOT CACAO

  • 300 ml dairy, soy, almond or rice milk
  • 200 ml water
  • 4 tbsp Bare Blends Organic Raw Cacao
  • 4 tbsp puffed amaranth
  • 4 medjool dates or 6-8 small dates, pitted
  • 1 tbsp sweetener of choice, e.g. honey, coconut sugar

TOPPINGS

  • Frothed milk
  • Cacao nibs

METHOD

  1. 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.
  2. 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.
  3. 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! :)
TIP

If you’re not the biggest fan of hot chocolate but you like chocolate in general, make this recipe the same way and let the hot chocolate cool completely in the fridge for a few hours. The cooled hot chocolate can also be spooned and is almost like a chocolate cream, super tasty!


hot chocolate cacao
My name is Nadia and i'm an 18 year old, happy and positive minded girl, based in the beautiful mountains of Switzerland, the country of good cheese and chocolate!

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