Chai-Spiced Hot Chocolate

1 tsp

Big Tree Farms Golden Coconut Sugar

1 cup

Canned Light Coconut Milk

1 cup

Water

2 tbsp

Cocoa 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)

Coconut Whipped Cream

Marshmallows (vegan-friendly as needed)

Big Tree Farms Golden Coconut Sugar (to rim)

@minimalistbaker

Visit @minimalistbaker

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.
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.
Serve warm garnished with coconut whipped cream or marshmallows (both optional).
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!
Leftovers keep in an airtight container or jar in the refrigerator for 3-4 days.

Print Recipe