This makes a rich, decadent dark hot cocoa. Feel free to use or omit spices to your liking…
IDEAS
Sea salt hot cocoa
Ginger hot cocoa
Cardamom-spiced hot cocoa
Cinnamon hot cocoa (no cayenne) Watch the how-to video here.
1.25 cups unsweetened non-dairy milk (almond milk here)
2 pitted dates
1.50 tbsp raw cocoa powder (unsweetened)
0.25 tsp ground cinnamon
Tiny pinch of ground cayenne (optional)
pinch of nutmeg (fresh ground is amazing if you have pods but pre ground works too!)
0.50 tsp vanilla extract
tiny pinch of salt
1 tbsp coconut cream
1
Combine all ingredients into a small pot (except coconut cream) and heat to a gentle simmer. Stir while it’s warming up. ~4-5 min
3
Transfer hot cocoa to a blender, add coconut cream, and blend for ~20 seconds (this blends up the dates and makes it cozy and creamy)
5
BE CAREFUL when you open the lid of the blender as the hot liquid builds up pressure. I like to use a dish towel to open it slowly just in case.
7
Transfer the delicious whipped cocoa to a mug you love, slow down, and enjoy!
Ingredients
1.25 cups unsweetened non-dairy milk (almond milk here)
2 pitted dates
1.50 tbsp raw cocoa powder (unsweetened)
0.25 tsp ground cinnamon
Tiny pinch of ground cayenne (optional)
pinch of nutmeg (fresh ground is amazing if you have pods but pre ground works too!)
0.50 tsp vanilla extract
tiny pinch of salt
1 tbsp coconut cream
