Happy Easter!! Have you had chocolate for breakfast? I hope so.
This hot chocolate was inspired by a delicious hot chocolate that I had an at amazing café a few weekends back. It was so good that I set about to make my own. Before I go into the details, let’s talk about this café; it served sourdough toast, kale scrambled eggs, buckwheat, banana and almond pancakes and so many other incredible dishes. The cake selection though, oh my gosh, never have I had to make a tougher cake decision. They cater to many dietary requirements, gluten free, vegan etc and everything is helpfully labelled. If you live in Kent, lucky you! The place is Kitch, Canterbury.
Onwards to the recipe…
- Almond milk, fill your mug to about 80% full and set aside
- 2 – 4 squares of dark chocolate, depending how chunky your chocolate is. I’d say 10-20 g, but it depends on how rich your chocolate is. I used my favourite hot chocolate which is 100% dark chocolate. Raw cacao powder (1-2 tsp) would also work well.
- 0.25 tsp of ground cinnamon
- 0.25 tsp of ground ginger
- A pinch of cayenne pepper
- 1 tsp of stevia or 1 tbsp of maple syrup/honey
- A milk frother (if you like hot chocolate, you need one of these in your life), if not a whisk but ideally a milk frother
- In a small saucepan, add the chocolate and spices, place over a medium heat.
- Stir continuously until your chocolate is beginning to melt and then pour in a little bit of the almond milk (If using raw cacao powder just pour the milk straight in).
- Use the frother to melt the chocolate into the milk and add the rest of the milk and your sweetener of choice.
- Keep stirring/frothing (froth just below the surface of the milk) until steam energetically rises from your hot chocolate.
- Pour into your favourite mug (important) and enjoy!