A hot chocolate to warm belly and heart
I have created the most epic cup of hot cocoa in the world. You know when you see those signs saying “Famous or World’s best (insert food here)…” well, I should have a sign in my kitchen (or a badge on my shirt) saying “Worlds best Hot Chocolate” cause, daymn this recipe is so good, my beloved and I can’t get enough. As soon as I’m done here I’ll be making us some for dinner 😆
So here is the recipe, perfect for these colder Autumn nights. I have also added a vegan version which is just as good.
My decadent and delicious hot chocolate recipe
Makes 2 cups (500ml)
Time: 10 minutes
40 grams raw cacao paste
200 mls thick organic cream from grass fed, pasture raised cows (raw jersey cream if you can get your hands on some) I can suggest Mysthill farm jersey cream.
For a vegan version, use coconut cream instead.
300mls spring water or almond milk (the unsweetened kind or better yet, make your own)
1 tablespoon raw cacao powder
a pinch of sea salt or himalayan pink salt
1/4 teaspoon cayenne pepper
1/2 teaspoon ceylon cinnamon
2 teaspoons raw, local honey (sub maple syrup or coconut sugar to make it vegan)
Place the cream and cacao paste in a double boiler and slowly heat up so the paste can melt, stirring every now and then. Once the paste has melted into the cream whisk in the cacao powder until combined making sure there are no lumps. Add the water or milk and the rest of the ingredients and stir to combine. Heat until simmering but not boiling.
Pour into beautiful pottery mugs and enjoy with a loved one.
*Hot tip: If you don’t mind a sugar rush, top this with gelatine free marshmallows or a vegan version of marshmallow fluff