This fall has been spectacular. We’ve been so blessed with a long string of sunny warm days, which all ended dramatically last night when the weather suddenly shifted, in a matter of hours, from sunny and 72 degrees down to 35 degrees and sleeting. There’s no avoiding it here in Pennsylvania. Winter is upon us and with that comes blankets, sweaters, cozy fires and hot chocolate.
With the colder temperatures and strong winds today, I decided it was a perfect time to make some hot chocolate, especially since my husband was taking our daughter to the New York Giants game. I imagined hot chocolate would be a perfect treat for Kelly to keep warm at the tailgate before the game.
First, I mixed a few spoonfuls of almond milk with the raw cacao to make a paste. Then I whisked in the raw honey, and the mixture got smooth and runny like chocolate sauce. I poured the milk in a pan, stirred in the chocolate sauce and heated it up until it was hot but not too hot.
Then I poured the hot chocolate into a thermos – a swell bottle would be great too – to keep it warm during the two hour car ride to the game.
As I was sitting typing up this blog, Kelly texted me to say, “the hot chocolate is so good, thanks mom (heart emoji, smiley face emoji).”
Love in a cup, so perfect.
Dairy Free Hot Chocolate
2 teaspoons raw cacao
1 -2 teaspoons raw honey
1 1/2 cups almond or coconut milk
1 teaspoon vanilla
Heat milk in a small sauce pan over medium high heat. Mix the raw cacao with a tablespoon or two of the milk to make a paste. Then stir raw honey into the chocolate mixture whisking until it resembles chocolate sauce. Stir chocolate sauce into the warm milk until combined. Add the vanilla and stir frequently while warming the mixture. Top with coconut whip cream.