Gingerbread Hot Chocolate
Prep: 5 mins | Cook: 5 mins | Total: 10 mins | Quantity: 1 mug
Ingredients
- 1 mug/cup unsweetened almond milk
- 1 tblsp raw cacao powder
- 2 tblsp chocolate chips (dairy free if you’re vegan)
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1-2 tsp maple syrup (depending on taste!)
Optional
- chilled coconut milk, grated chocolate (just for decoration!), Anandas vegan marshmallows
Instructions
- Almost fill a mug with the unsweetened almond milk and pour into a small saucepan
- Whisk in the maple syrup, the cacao powder and all the spices and warm everything over a medium heat, whisking occasionally
- Pour back into the mug, spoon on the optional coconut cream, drop in the marshmallows and sprinkle over the optional grated chocolate
- Sit back and enjoy!
Notes
- To make coconut whipped cream simply put a can of coconut milk in the fridge and when you want to use it scoop out the solid milk
- You can use the coconut water in smoothies!
Recipe by The Cook & Him at https://thecookandhim.com/recipes/gingerbread-hot-chocolate/