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Hot Spicy Chocolate with Vanilla

Who doesn’t like to cosy up with a mug of hot chocolate on a cold evening, or morning for that matter? This version has a chilli kick and the added bonus of keeping as much goodness as possible in one cupful.

Makes 2 small cups or 1 large

  • 80 g (3 oz / 1⁄2 cup) blanched (skinless) almonds (soaked for 30 minutes)
  • 500 ml (2 generous cups) water
  • 3 tbsp cacao powder
  • 1 tbsp maple syrup
  • pinch of chilli powder
  • pinch of salt
  • 1 vanilla pod (bean)

Method

  1. Add all the ingredients into a high-speed blender, including the vanilla pod. (I usually just chuck it in whole and chop it up, I don’t bother taking out the seeds inside as I think it’s a bit of a waste of the pod.)
  2. Blitz until you have a lovely milky, frothy chocolate consistency, then pour the mixture into a small saucepan.
  3. Slowly heat the mixture with a whisk until it reaches the temperature you would like.

Recipe and Images Courtesy of Bettina’s Kitchen 

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