- 1 cup milk
- 1 tablespoon hulled tahini
- 2 tablespoons raw cocoa powder,
- pinch of salt
- 2 teaspoons cocoa butter
- 1 teaspoon maple syrup, for sweetness
Add milk, tahini, cocoa powder and maple syrup to a pan. Heat over medium heat, whisking throughout. As the milk starts to move and create some small bubbles, then turn off the heat.
Add all remaining ingredients and then blend with a stick blender (or use an immersion blender) until thick and creamy.
Taste, add extra sweetness or powdered herbs as desired.
Hazelnut Hot Chocolate
4 cups milk
4 tablespoons cocoa powder
¼ cup granulated sugar
6 tablespoons chocolate hazelnut spread
½ teaspoon ground cinnamon
½ cup irish cream (optional)
whipped cream and chocolate shavings for fun
candy canes, peppermint sticks or pocky sticks (found at most Asian markets)
In a medium saucepan over medium to medium-high heat, combine the milk, cocoa powder, sugar, hazelnut spread, ground cinnamon and irish cream (if using). Stir occasionally until sugar and hazelnut spread are dissolved and the mixture is evenly heated through.
Garnish with whipped cream and chocolate shavings and serve with a candy cane, peppermint stick or fun chocolate covered pocky stick. Enjoy!