Hot chocolate is synonymous with cozy winter days, and if you haven't yet tried making your own from scratch with raw, unprocessed cacao, you're in for a real treat.
This recipe will fill you with comfort and joy from the inside out. It's completely dairy-free and plant based, featuring fresh raw almond milk for an ultra creamy texture and delicious, fresh flavor. Instead of roasted, processed cocoa powder, it's made with raw Peruvian cacao powder which is bursting with dark chocolate flavor and potent flavonols that help boost the immune system and fight free radicals. By adding a touch of raw cacao butter you get an additional layer of richness, creaminess and sultry chocolate flavor that really elevates the recipe - it's highly recommended.
Why raw cacao?
Not only is raw cacao a great source of antioxidants and minerals like calcium, magnesium and iron, it's also full of mood-boosting compounds which really help raise the spirits this time of year. If you find yourself affected by the lower light levels and colder weather during the winter months try making raw hot chocolate a part of your self care routine - it's a wonderful energy and mood elevator.
Cozy Hot Chocolate with Peruvian Raw Cacao
Makes 1, 12 oz serving
12 oz raw almond milk *recipe below
2 Tbs Rawmio Peruvian raw cacao powder
1 Tablespoon raw honey (or your sweetener of choice)
1/4 tsp vanilla extract - or 1/8 tsp vanilla bean paste
A pinch of Himalayan salt
Optional for even more mood benefits: 1 dropperful CBD extract
Garnish with raw chocolate shavings and your favorite spices, we used nutmeg and cayenne.
1. Blend ingredients until smooth
2. Pour into a saucepan on the stove and heat on low until your desired temperature is reached.
3. Pour into a big mug, garnish with spices, raw chocolate shavings, or coconut whipped cream and enjoy!
Raw Almond Milk
1 cup raw almonds, soaked
4 cups purified water
1 pinch Himalayan salt
1. Soak the raw almonds for at least 4 hours, or overnight.
2. Drain and rinse your almonds, and blend with 2 cups of water until a paste forms. Then add remaining water and blend until liquified. A high speed blender will work best for this but use what you have.
3. Strain mixture through a nylon mesh nut milk bag into a large bowl.
4. Store in airtight glass jars for up to a week.