PALEO II GLUTEN FREE II VEGAN II DAIRY FREE II EGG FREE II SOY FREE II FISH FREE I SHELLFISH FREE II NIGHTSHADE FREE

Indulge in homemade hot chocolate. Perfect as the cold nights draw in. This recipe is a little healthier, using dates instead of sugar to sweeten it. Plus, a touch of cinnamon it’s anti-inflammatory and perfect for boosting your immune system over the cold months. This is incredibly decadent, rich and chocolatey. The best hot chocolate recipe, in my opinion.

spiced hot chocolate recipe by kam sokhi allergy chef

Notes on ingredients & substitutions

Cacao powder

I prefer using raw cacao powder over cocoa powder, which is its roasted-to-death cousin. Cacao powder hasn’t been heat processed above 114 degrees, and so retains more nutrients. Read more about cacao powder versus cocoa powder here.

Milk

I like to use a barista variety as the milk is thicker and perfect for making cocoa. Rude health or Plenish milk would be my recommended brands as they contain no gums or added lab-produced chemicals. Use coconut, hazelnut, oat milk, or almond. All are great choices.

Cream

Feel free to omit this ingredient if you would like a less rich and healthier hot chocolate.

Vanilla extract

Nielsen Massey is my favourite brand to use, as it’s high in quality, and a little goes a long way. Essences are diluted and much cheaper quality-wise; you need much more to get the same flavour.

Ingredients

Tips

This is a yummy hot chocolate recipe. However, there’s no reason you can’t make this and serve it as a cold smoothie before the gym. You could add a banana to it also. You could also warm this and thicken it with cornflour to use in a dessert or over cake, so it’s a thick chocolate sauce.

What else can I add to my cocoa?

I used cinnamon, but you could also use;

  • Ground ginger

  • Coffee

  • Chilli

  • Cloves

  • Cardamon

  • Orange extract or zest of an orange

  • Mint leaves

  • Star anise

  • Nutmeg

  • Rum/Brandy/ Vegan baileys


Makes 1 portion- 5 mins prep time


Step by Step

Recipe

  • 175 ml plant based milk

  • 2 medjool dates

  • 1 tsp cacao powder

  • 1/5 tsp cinnamon

  • 1/6 tsp vanilla extract

  • squirty cream or whipped cream (see notes)

  • Marshmallows to decorate *optional

Method

  1. Add the first 5 ingredients to a Nutri bullet or similar and blend till smooth.

  2. Heat gently in a saucepan till boiling, whisking it, so the cacao dissolves.

  3. Serve in a mug and top with whipped cream, marshmallows and a dusting of cacao powder.

Variations

Why not turn this into a Mexican hot chocolate and add a pinch of chilli powder to the milk too. Or you could add some orange extract and make it a chocolate orange hot chocolate.

If your find cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via zoom. Contact me here for a tailor-made class to suit your requirements.

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Kam Sokhi

This article is written by Kam Sokhi, an accredited chef with more than 25 years of experience.

She is also a food stylist and photographer. Kam is an expert at creating healthy recipes for those with allergies or dietary needs without skimping on taste.

With vast culinary expertise and experience working at high-profile companies and restaurants, her mission is to inspire and educate.

Helping you fall back in love and rediscover the pleasure of eating again, one bite at a time.

https://www.kamsokhi.com
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