Every year at this time, I have the same problem. I get all ready for winter, looking forward to snowy nights, cozy sweaters, staying home and watching movies (oh wait, I do that all year), and then IT NEVER SNOWS. As I sit here typing this, it’s somewhere in the 50s outside, and it’s been warm enough to go without a coat for essentially all of November. And then Christmas comes, and I delude myself into believing that despite clear evidence pointing towards 45 degrees, there will *most definitely* be a White Christmas. Yeah, nope. And then, Christmas ends, and on January 1st, the temps drop to sub zero, we all freak out about a “polar vortex”, and by January 2nd I never want to see snow again.
Long story short: Global warming sucks and I only want snow & cold weather between December 1st and 31st.
I’m just going to pretend it’s a Winter Wonderland out there and make this hot chocolate, because why not. Ditch your Swiss Miss and make it homemade in a saucepan. It’s SO much better (and healthier) and it takes about 10 minutes total from start to finish. It’s basically like drinking pure chocolate (who doesn’t want that?!) and the whipped cream melts in a bit to add a velvety, rich texture. It’s amazing.
Our recipe includes maca (because #superfoods), which adds a rich, caramel-y flavor & an extra boost of nutrients and amino acids. We’re also upping the game by topping it with homemade cinnamon maple coconut whipped cream, because again, why not?
Go make a mug for yourself a join me in pretending that it’s going to be a White Christmas. (If you really do have snow, I’m jealous!)
- 1 1/2 cups unsweetened almond milk (or other nondairy milk)
- 1 heaping tbsp cacao powder
- 2 tbsp good quality dark chocolate (chopped)
- 2 tbsp pure maple syrup (or coconut sugar)
- 1 tsp maca powder
- pinch of sea salt
- 1 can full fat coconut milk (only use solid top layer)
- 2 tbsp maple syrup
- 1 1/2 tsp cinnamon
- 1 tsp vanilla extract
- Heat almond milk in a saucepan over medium heat.
- Once warm, add in rest of ingredients and whisk until chocolate is dissolved.
- Pour into mug.
- Refrigerate can of full fat coconut milk overnight.
- Separate the top layer of cream and put in mixing bowl.
- Discard liquid below or save it for use in smoothies, etc.
- Using a hand mixer, beat the coconut cream for 1 min or creamy.
- Add in cinnamon, maple syrup & vanilla and beat for additional 15-30 seconds.
- Top your hot chocolate with a giant scoop, and store the rest in an airtight container in the fridge.