Chai-Spiced Hot Chocolate

Ingredients

  • 1 tsp Big Tree Farms Golden Coconut Sugar
  • 1 cupCanned Light Coconut Milk
  • 1 cupWater2 tbspCocoa Powder
  • 3-4 large Medjool Dates, pitted
  • 1 1/2 tsp Cinnamon
  • 1-1 1/2 tsp Ground Ginger
  • 1/2 tsp Vanilla Extract
  • 1/8 tsp Ground Cardamom
  • 1 pinch Sea Salt
  • 1 pinch Black Pepper (optional)
  • 1 pinch Ground Nutmeg (optional)
  • 1 pinch Ground Cloves (optional)
For Serving (optional)
  • Coconut Whipped Cream
  • Marshmallows (vegan-friendly as needed)
  • Big Tree Farms Golden Coconut Sugar (to rim)

Instructions

  1. Add all ingredients to a high-speed blender (starting with the lesser amounts where ranges are provided) and blend on high until creamy and smooth with no visible pieces of dates remaining — about 1 minute. Taste and adjust, adding another date or two for sweetness if preferred.
  2. Transfer the mixture to a small saucepan and heat over medium heat, stirring occasionally, until steamy and warmed through. This takes about 3-5 minutes.
  3. Serve warm garnished with coconut whipped cream or marshmallows (both optional).
  4. To rim your mug with coconut sugar, prepare 2 saucers, 1 with water and 1 with coconut sugar. Turn cup upside down and dip in water, then in coconut sugar. It should stick!
  5. Leftovers keep in an airtight container or jar in the refrigerator for 3-4 days.

@minimalistbaker

Chai-Spiced Hot Chocolate

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