This hot chocolate is full of nutrients. Not only thanks to all the different sorts of spices and the raw cocoa, which I use for it, but also to the full fat coconut milk which is rich in magnesium, calcium, antioxidants. But, the best thing about it – it is high in omega-3 fatty acids, which lower the risk of inflammation and support heart function.
Cinnamon gives the hot chocolate a more intensive flavor and supports regulation of blood sugar levels. I also added some gingerbread spice, but instead you also can use ground anise or cloves, or both if you like 🙂 But there is one thing I should mention: one whole cup (the size you can see on the picture) of this coconut hot chocolate is really stuffing. If you can’t drink so much coconut milk at a time, use only half of all ingredients (sometimes that’s enough if you just want to have a little sweet treat). Alternatively, you can dilute your hot chocolate with a dash of hot water. I tried the latter and it does not affect the taste at all.Print
1 cup (200 ml) coconut milk (e.g. Aroy-D)
3 tbsp. raw cocoa
1 tbsp. maple syrup or honey
1/4 tsp. cinnamon
1/4 tsp. ginger bread seasoning (optional)
2-3 anise seeds
some almond milk for the foam
1. Heat coconut milk in a saucepan until steam begins to rise from it, then reduce heat to the lowest level.
2. Add all ingredients and stir well.
3. Bring hot chocolate to a boil and then remove from heat.
4. Froth almond milk in a frother.
5. Pour hot chocolate into a cup or a glass, and spoon a dollop of foam on it, sprinkle with some ground cinnamon and cocoa.