hot chocolate

Vanelja’s White Hot Chocolate

(for two)

1 can (400 ml) full fat coconut milk
¼ cup oat milk or almond milk (I used Kaslink Aito Kaurajuoma Barista)
1 ½ tbsp cocoa butter, grated
1 tbsp maple syrup (or a couple of drops of stevia)
1 tbsp coconut butter, for extra creaminess
½ tsp Ceylon cinnamon, ½ tsp nutmeg, ½ tsp vanilla powder & a pinch of sea salt

On top:

Oat Whip or Coconut whipped cream (I used Kaslink Aito Kaura Vispi)
1 tsp beet powder or pink pitaya powder
Ceylon cinnamon
grated cocoa butter

Measure the coconut milk oat milk, maple syrup, coconut butter and spices into a pot and bring to boil while stirring constantly. Take off the heat and taste the mixture. Add some of the spices or sweetness, if desired. Prepare the whipped cream in a bowl. Stir in some beet powder to give it a nice pink color. Divide the white hot chocolate into two mugs and top with whipped cream, cinnamon and grated cocoa butter. Serve & enjoy while hot.

 

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Vanelja’s Healing Hot Chocolate

(Keto & Plant-based)

2 cups oat milk (or almond milk)
1 tbsp instant Chaga powder
1 tbsp coconut oil
3 tbsp raw cacao powder
½ tsp ground ginger
1 tsp Ceylon cinnamon
½ tsp cardamom
½ tsp vanilla powder
Pinch of ground nutmeg
Pinch of sea salt
1 dropperful liquid stevia (or 2-3 tbsp erythritol or maple syrup)

Place all ingredients in a blender and blend well. Pour into a pot and bring to boil. Serve hot for example with frothed oat milk and crusted raw chocolate and almonds.

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