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Serves
2
Author Notes
A thick and creamy hot chocolate that is dairy-free, gluten-free, and vegan….the addition of cocoa butter adds an unforgettable taste and texture! —Lauren Goslin
Ingredients
3/4 cup
water
1 cup
almond milk
3 tablespoons
cocoa powder
1 tablespoon
carob powder (or more cocoa powder)
1/8 teaspoon
sea salt
1 tablespoon
arrowroot
2 tablespoons
natural granulated sweetener (coconut sugar, sucanat, turbinado)
1 teaspoon
vanilla
1/2 teaspoon
cinnamon, optional
5-8 drops
liquid stevia (or 1 teaspoon more sugar)
2-3 teaspoons
cocoa butter, optional, but delicious!
Directions
- In a saucepan, whisk together the water, cocoa, carob, sugar, and salt, and place it over medium heat.
- In a separate bowl, whisk together the milk with the arrowroot until the arrowroot has dissolved.
- Once the water/cocoa mix is warmed, add the milk arrowroot mix to it, and continue heating it through until the mixture has thickened (about 1 minute). Don’t boil the mix!
- Once thickened, remove the pan from the heat and stir in the vanilla, cinnamon, stevia, and cocoa butter (this enhances the chocolate flavor even more!).
- Pour into a couple of mugs and share with a loved one!
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