Ingredients
Equipment
Method
Step-by-Step Instructions
- In a small bowl, combine the raw cacao powder, turmeric, black pepper, cinnamon, and optional black cumin seeds, cayenne, and sweetener. Mix well until all powders are evenly distributed.
- In a medium saucepan, pour in your coconut cream along with your choice of plant-based milk. Place over medium heat and stir gently until small bubbles form around the edges.
- Once the coconut cream and milk mixture is steaming (around 5 minutes), gradually whisk in your prepared cocoa blend. Whisk until smooth and fully incorporated.
- Keep the saucepan over medium heat for an additional 2-3 minutes, stirring occasionally. Do not let the mixture boil.
- When your Spiced Hot Cocoa is steaming and has reached your desired warmth, pour it into your favorite mug. Optionally garnish with a sprinkle of cinnamon or a dash of cayenne.
Nutrition
Notes
Store in an airtight container for up to 3 days; for longer storage, freeze for up to 2 months. Reheat gently when ready to enjoy.
