I love my hot chocolate on a cold winter day.
Now that I am wary and keep checking the labels, I stay away from most of them, even the chocolates from the stores. Usually they all have glucose syrup and soy lecithin inside.
The other day when I was making cashew milk I thought, why not ?
Couldn’t there be a better way of making casein free, healthy and delighting way of making hot chocolate?
You know my motto: There is always an another way!
Indeed there was.
Prep Time: 15 min
Serves: 2 servings
500 ml homemade cashew milk (or any other nut milk)
140 gr homemade bitter chocolate ( recipe here – it makes 140 gr chocolate )
2 cinnamon sticks
1 small red hot pepper ( Optional but recommended)
1-Heat the cashew milk in a deep pan, add chocolates and mix until they melt.
2-Chop up the red pepper, add inside along with cinnamon sticks. Close the lid and wait for a few minutes so that the milk absorbs the aroma of the pepper and cinnamon.
3-Mix very fast until foamy, drain and serve warm.