Simple Spiced Hot Chocolate

Is there anything cosier than hot chocolate? Actually yes. Spiced hot chocolate, it was a trick question. Beautiful warming cinnamon and her buddies ginger, nutmeg and cardamom are what take this recipe from yummy hot chocolate to snug-as-a-bug-in-a-rug hot chocolate.

You can use whichever plant milk you prefer. I love to use oat milk since it goes super creamy when heated, but it’s totally up to you. To sweeten, I like to use coconut sugar for that gorgeous caramel flavour, but you could use something different. Date syrup, maple syrup or a different sugar would all do the same job. Alternatively you could blend your milk with a few dates before heating it.

If you want a really thick and decadent hot chocolate you can include tapioca starch. This will add creaminess without adding any actual cream, similar to when you make custard. The tapioca starch is definitely not essential so no need to go and buy it specially, but if you have some anyway and fancy trying something new, go ahead.

If you have a cinnamon stick, I recommend using that over cinnamon powder, since the powder won’t dissolve and will make your drink a little gritty. That said, it’s not a big deal at all and will be delicious either way. Just remember the last few sips might have a lot of cinnamon that will have sunk to the bottom!

Ingredients

(makes 2 mugs)

2 + 1/2 cups plant milk of choice

1 cinnamon stick (or use 1/2 - 3/4 teaspoon cinnamon powder, although your hot choc will be a little grittier)

1/2 teaspoon vanilla extract or 1/4 teaspoon vanilla powder

Tiny pinch of nutmeg (it has a very strong taste)

1/2 teaspoon cardamom powder (or a couple of crushed cardamom pods)

2 tablespoons cacao/cocoa

1 to 1 + 1/2 tablespoons coconut sugar or sweetener of choice

Tiny pinch of salt (optional)

1/2 teaspoon tapioca flour (optional - for a thicker hot chocolate)

Method

1. Combine milk and all of the spices in a pan and warm over a medium heat until simmering.

2. To a small bowl, add cacao, along with tapioca flour if using and add a splash of milk or water - enough to form a paste. Mix well until smooth and then add this to the milk.

3. Whisk everything together really well and simmer for around 5 minutes.

4. Add your coconut sugar or other sweetener and salt and then taste. Add more of either if you fancy.

   Feel free to add in your favourite adaptogen for an extra boost! Melted chocolate drizzle, whipped coconut cream make great toppings too!