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Raw Hot Chocolate with a Warming Twist

Raw Hot Chocolate with a Warming Twist

1-½ cups of homemade almond mylk (unsweetened)
1 tablespoon of cacao powder
2 tablespoons of raw agave or grade B maple syrup
½ teaspoon of vanilla
A pinch of ground cinnamon
A pinch of ginger powder
A pinch of ground star anise
A pinch on sea salt

In a blender, blend all ingredients until smooth. Keep blending it at high speed until the outside of the container feels warm and you see foaming bubbles through container lid. If it’s not too hot to touch, it should be about the right temperature. It should be warm not hot! Serves 1-2 Enjoy!


I make my almond mylk fresh because there is no chill factor. Made ahead of time will last up to 3 days in the refrigerator in a tightly sealed jar but it needs to sit out for about an hour to take the chill off. This recipe is very flexible. If you desire more chocolate or sweetener just simply add it to your taste buds. My favorite brand of raw chocolate powder is by Navitas naturals.