Mayan Hot Cocoa

It’s time for a dairy-free treat! Making cocoa has to be one of my personal favourite cold-weather pastimes, and honestly, who doesn’t want to cosy on up with a good book and a deliciously creamy hot chocolate? I absolutely love this recipe and the best thing about it is its simplicity-it’s super easily adaptable/exchangeable. Find a sugar substitute, use raw cacao, add caramel, un-veganise, experiment with spices…it’s all up to you and your taste buds!

Photo Credit

Ingredients

(serves 2)

-          2 mugs of milk (dairy or dairy alternative)

-          2 tsp pure cocoa

-          4 tsp sugar (add more if using cacao)

-          ¼ tsp ground cinnamon

-          ¼ tsp vanilla extract

-          A pinch of cayenne

-          A pinch of nutmeg

-          A pinch of sea salt

-          Optional: whipped cream

Method

1. Bring milk to simmer in a small saucepan over low-medium heat.
2. Combine the dry ingredients in a small dish and mix with a small amount of water to make a dark chocolate-y liquid.
3. Once the milk has warmed through, pour the mixture into the saucepan and mix well with a wooden spoon.
4. Once adequately mixed, take the pan off the heat and stir through the vanilla extract.
5. To serve, pour into mugs and optionally, add whipped cream and a dusting of cocoa on top.

Best served fresh, but will store in the fridge for a few days!

-Charlotte