In the cold months, drinking hot chocolate is as traditional as it is pleasant.
This light, vegan, and refined sugar-free version is delicious, with a much more intense cocoa flavor and the special touch of cardamom. It's not the hot chocolate of your childhood, but it's wonderful and comforting, and you can enjoy it whenever you want.
This hot chocolate is made without refined sugar, gluten, or lactose.
Ingredients (for two people)
- 500 ml of plant-based milk, almond or hazelnut milk is ideal because of its creaminess; if you make the milk at home it will be much creamier, but store-bought is also fine, just check the ingredients carefully to make sure it doesn't have added sugar.
- 2 heaped tablespoons of unsweetened cocoa powder, about 30-40 grams. More if you really like a strong cocoa flavor.
-1/2 or 1 tablespoon of maple syrup, about 20 ml. (You can add more or less depending on how sweet you like it; it's best to start with 1/2 and adjust accordingly.)
-1 teaspoon of ground cinnamon or a cinnamon stick, about 5 grams.
- a pinch, or two if you really like it, of ground cardamom. If you have whole seeds, use 1/2 teaspoon of crushed cardamom seeds .
Method
In a saucepan, heat the plant-based milk over low heat. If using cinnamon sticks and whole cardamom seeds, heat them with the milk.
Separately, mix the cocoa and ground spices. Add the cocoa mixture to the milk, then add the maple syrup. Using a whisk, gently beat until the cocoa and spices are fully incorporated.
Bring to a boil and let it simmer gently for a few minutes.
If you've used cinnamon sticks and cardamom seeds, strain through a fine sieve, serve hot, and enjoy.