This healthy version of hot cocoa looks tempting and tastes warm and gooey, but is also good for you. Get involved!
- 1 cup coconut milk
- 1 cup almond or cows milk
- Â½ cup cocoa nibs
- 1 tbsp maple syrup
- 1 tsp ground cinnamon
- 1 tsp nutmeg
- 1 tsp vanilla extract
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Combine both milks in a saucepan on high heat and cover. Bring to the boil and remove from the heat.
Add the cocoa nibs, maple syrup, cinnamon, nutmeg and extract, and cover for 10 minutes, stirring occasionally, allowing the flavours to infuse.
• If you want a smoother coco, pass through a sieve before ladling straight into a huggable mug, but I like a bit of texture so I include the nibs.
Recipe from The Healthy Cook by Dan Churchill, with photographs by Michael Marchment.