Ingredients
- 400 ml coconut milk.
- 1/2 cup Homemade Almond Milk.
- 1 teaspoon rice malt syrup, or to taste.
- 2 tablespoons natural peanut butter.
- 1/2 cup raw cacao powder, sifted well.
- pinch salt, or to taste.
- cacao nibs to garnish, optional.
Directions
- Throw all the ingredients except the cacao nibs into a saucepan and whisk like crazy. Bring to a low boil, then simmer for several minutes while whisking to remove any remaining clumps. Pour into mugs and top with cacao nibs to serve, if you like.
Note
If you would like to have a go at making your own Homemade Almond Milk, click here.
Sweetener note: This recipe contains less than 1/2 teaspoon of added sweetener per serve. If you haven't quite quit the white stuff or you're making these cupcakes for people who haven't either, you may like to add a touch more. We suggest adding a little bit of sweetener at a time and taste testing until the sweetness is right for you.
This vegan chocolate peanut butter hot cocoa is wintry indulgent goodness in a cup!
Ingredients
- 400 ml coconut milk.
- 1/2 cup Homemade Almond Milk.
- 1 teaspoon rice malt syrup, or to taste.
- 2 tablespoons natural peanut butter.
- 1/2 cup raw cacao powder, sifted well.
- pinch salt, or to taste.
- cacao nibs to garnish, optional.
- Website
- Oh She Glows
Directions
- Throw all the ingredients except the cacao nibs into a saucepan and whisk like crazy. Bring to a low boil, then simmer for several minutes while whisking to remove any remaining clumps. Pour into mugs and top with cacao nibs to serve, if you like.
Note
If you would like to have a go at making your own Homemade Almond Milk, click here.
Sweetener note: This recipe contains less than 1/2 teaspoon of added sweetener per serve. If you haven't quite quit the white stuff or you're making these cupcakes for people who haven't either, you may like to add a touch more. We suggest adding a little bit of sweetener at a time and taste testing until the sweetness is right for you.