Hot Chocolate
Ingredients:
4 cups almond milk*
1 sun cured vanilla bean (seeds only)
4-6 ounces raw peeled cacao bean pieces
3/4 cup agave nectar or yacon syrup or soaked dates
1 tsp. maca powder (optional)
1/4 tsp. cayenne powder
4 cups almond milk*
1 sun cured vanilla bean (seeds only)
4-6 ounces raw peeled cacao bean pieces
3/4 cup agave nectar or yacon syrup or soaked dates
1 tsp. maca powder (optional)
1/4 tsp. cayenne powder
Directions:
How to: Add the nut milk, vanilla bean seeds, maca, raw cacao bean pieces, and a sweeter of your choice into a blender cup. Blend on high speed till creamy and smooth. Strain this mixture through a Strainer or Nut Milk Bag and add back into the blender. From here you can blend it up till warm or drink as is. Before serving, add some hot pepper to it for a warm sensation. Serve immediately.
Additional Tips
*Almond milk is made by soaking 2 cups of almonds and adding them to 3 1/2 cups pure water with 2 pinches of salt and blending till smooth, then straining the mixture through a Nut Milk Bag. Almond milk keeps for 1-3 days in the refrigerator.
How to: Add the nut milk, vanilla bean seeds, maca, raw cacao bean pieces, and a sweeter of your choice into a blender cup. Blend on high speed till creamy and smooth. Strain this mixture through a Strainer or Nut Milk Bag and add back into the blender. From here you can blend it up till warm or drink as is. Before serving, add some hot pepper to it for a warm sensation. Serve immediately.
Additional Tips
*Almond milk is made by soaking 2 cups of almonds and adding them to 3 1/2 cups pure water with 2 pinches of salt and blending till smooth, then straining the mixture through a Nut Milk Bag. Almond milk keeps for 1-3 days in the refrigerator.
