"Hot chocolate made with good quality raw cacao is packed full of magnesium. Magnesium is calming and soothing for the nervous system and muscular system, so it is perfect to help relieve stress and encourage relaxation.
Cacao contains anandamide which is known as a ‘bliss’ chemical and boosts happiness and wellbeing." Source (https://www.nibandnoble.com/)
I'd say it's that time of year again, but I'm an all year round hot chocolate kinda girl. A few favourite recipes listed below.
HAWWL.store pick - gingerbread hot chocolate with our enamelcups
GINGERBREAD HOT CHOCOLATE - recipe @bbcgoodfood
- 150ml milk
- 50ml double cream
- ¼-½ tsp dark brown soft sugar
- ½ orange, zested
- pinch of ground ginger
- pinch of ground cinnamon
- 1 clove
- 2 drops of vanilla extract
- 50g dark chocolate, chopped
TO GARNISH (OPTIONAL)
- whipped cream
- 1 mini gingerbread or speculoos biscuit, crushed
- Stir the milk, cream, sugar, orange zest and spices together in a saucepan, then bring to a simmer over a low heat. Remove from the heat and pour through a sieve into a jug, discarding the clove and orange zest. Pour the warm infused milk back into the pan and stir in the vanilla and chocolate until the chocolate has melted and is smooth.
- Return the pan to a low heat to warm through, if needed, then pour into a heatproof mug. Top with whipped cream and crushed gingerbread biscuits, if you like, then serve.
SPICED HOT CHOCOLATE - recipe @thefoodmedic
- 1 mug of milk of choice
- 1/2 tsp of ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp of cacao powder
- 1 tbsp of maple syrup/honey/agave
- Simply add all of the ingredients to a pan on a medium heat.
- Whisk until the ingredients are combined, and heat through for 4-5 minutes.
- Serve with an extra dusting of cinnamon and enjoy!
MULLED HOT CHOCOLATE - recipe @olivemagazine
- 300ml red wine
- 1 cinnamon stick
- 2 star anise
- 4 cloves
- 6 allspice berries
- 2 tbsp demerara sugar
- 500ml whole milk
- 150g dark chocolate chips or dark chocolate
Pour the red wine into a pan and add the cinnamon stick, star anise, cloves, allspice berries and demerara sugar. Heat gently and simmer for 10 minutes.
In a separate pan, heat the milk, then gradually whisk in the dark chocolate. Strain the red wine into the chocolate pan and stir.
Serve in small glasses or cups with extra cinnamon stick stirrers.
LIQUID GOLD TAHINI HOT CHOCOLATE - recipe @bromabakery
- 1 1/2 cups whole milk
- 1/2 cup tahini
- 2–3 tablespoons honey, to taste
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon espresso powder
- 1/8 teaspoon cinnamon
- 1/8 teaspoon salt
- 8 ounces bittersweet chocolate, roughly chopped
- whipped cream, for topping
- sesame seeds, for topping
In a small saucepan over low heat, whisk together the milk, tahini, honey (starting with 2 tablespoons), vanilla extract, espresso powder, cinnamon, and salt. Heat until the milk is just shy of scalding, then remove from heat and add in chopped chocolate.
Allow to sit for 5 minutes before whisking together. At that point, the chocolate should be fully melted, but if it isn’t, place back on heat for 1 minute. If you like your hot chocolate sweeter, taste and add another tablespoon honey.
Pour tahini hot chocolate into small mugs. Top with whipped cream and sesame seeds and serve!
VEGAN MEXICAN HOT CHOCOLATE - recipe @ambitiouskitchen
- 1 3/4 cups unsweetened vanilla almond milk
- ½ cup light coconut milk (from the can)
- 1.5 oz dairy free dark chocolate bar, broken into pieces
- 1-2 tablespoons unsweetened cocoa powder, depending on your preference
- 1 teaspoon McCormick ground cinnamon
- ¼ teaspoon McCormick ground red cayenne pepper
- Pinch of salt
- 1 tablespoon coconut sugar
In a small pot, add coconut milk, almond milk, chocolate bar pieces, cocoa powder, cinnamon, cayenne pepper, salt and coconut sugar. Whisk together and bring ingredients to a simmer, then reduce heat to low and simmer for 3-5 minutes to reduce the mixture a bit; stirring occasionally.
Pour into 2 small mugs, then sprinkle with a little ground cinnamon on top, or add a cinnamon stick.