After using a range of different cocoa powders and pre-made hot chocolate powders in my multiple attempts to perfect a hot chocolate recipe, I found that going back to the basics is the healthiest and most delicious option. Raw Cacao powder is the ingredient that provides this recipe the perfect combination of flavour amongst the other spices. Cacao power is chocolate in its rawest form and considered to be a super food.
- 1 1/2 tsp cinnamon powder
- 1 1/2 tsp nutmeg powder (or freshly ground nutmeg)
- 2 1/2 tbsp raw cacao powder
- 1 tsp brown sugar
- 1/2 tsp raw cacao nibs
- 1 mint candy cane
- 2 cups milk (I use skimmed but you can use whatever you prefer)
- mini marshmallows
- whipped cream (I use the squirt bottle one for convenience
Step 1. Pour milk into saucepan.
Step 2. Heat on low and allow to simmer for 2 to 3 minutes.
Step 3. Add the sugar, cacao powder , cinnamon and nutmeg.
Step 4. Using a hand held whisk, in the saucepan whisk the ingredients for 1 to 2 minutes or until all the spices have blended into the milk. Increase heat to medium/high and allow milk to boil.
Step 5. Once boiled, remove from heat and pour into your favourite Christmas mug.
Step 6. Squirt the whipped cream onto the hot chocolate, making a mound. Sprinkle some cinnamon powder, marshmallow and cacao nibs on top. Add a candy cane into the mug. Voilà! Enjoy!
TIP: You can always make it that little bit more special by adding a few drops of your favourite liqueur before adding the cream. Baileys, Disaronno, Tia Maria… oh so many choices!
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