Author Notes
A thick and creamy hot chocolate that is dairy-free, gluten-free, and vegan....the addition of cocoa butter adds an unforgettable taste and texture! —Lauren Goslin
Ingredients
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3/4 cup
water
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1 cup
almond milk
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3 tablespoons
cocoa powder
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1 tablespoon
carob powder (or more cocoa powder)
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1/8 teaspoon
sea salt
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1 tablespoon
arrowroot
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2 tablespoons
natural granulated sweetener (coconut sugar, sucanat, turbinado)
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1 teaspoon
vanilla
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1/2 teaspoon
cinnamon, optional
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5-8 drops
liquid stevia (or 1 teaspoon more sugar)
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2-3 teaspoons
cocoa butter, optional, but delicious!
Directions
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In a saucepan, whisk together the water, cocoa, carob, sugar, and salt, and place it over medium heat.
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In a separate bowl, whisk together the milk with the arrowroot until the arrowroot has dissolved.
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Once the water/cocoa mix is warmed, add the milk arrowroot mix to it, and continue heating it through until the mixture has thickened (about 1 minute). Don’t boil the mix!
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Once thickened, remove the pan from the heat and stir in the vanilla, cinnamon, stevia, and cocoa butter (this enhances the chocolate flavor even more!).
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Pour into a couple of mugs and share with a loved one!
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