This hot chocolate is a little different than the classic as I’ve used carob powder instead of cocoa. I’ve also topped mine with a swirl of whipped cream, because ’tis the season!
- 1 cup almond milk or store bought mylk
- 1 cup water
- 2 Tbsp. carob or cocoa powder
- 1 tsp. chaga powder (optional)
- 1/4 tsp. ground cinnamon
- Maple syrup to taste (I used 1 1/2 Tbsp.)
In a saucepan add almond milk and water. Bring to a simmer.
Add cocoa powder, chaga powder (optional), ground cinnamon, salt and maple syrup to taste. Stir to combine and heat until ready to serve. Strain through a fine mesh sieve, pour into cups and serve.
Option to top with vegan coconut whipped cream (see below).
Whipped Cream Recipe
- 1 can full-fat coconut milk, chilled
- ¼ – ¾ cups organic icing sugar to taste
Chill a large mixing bowl in freezer for 10 minutes. Remove chilled coconut milk from fridge and scoop out the solid coconut cream, avoiding the coconut water at the bottom. Beat with mixer for 30 seconds, or until creamy. Add powdered sugar in batches, while mixing, until creamy and smooth, then top.
Nutrition facts per serving with whipped cream
Calories 321; protein 4 g; fat 30 g; carbs 13 g.