I got this recipe from my dear friend Hannah, over at Malabella Jewels, and I adjusted it a bit so that it had less of a bitter cacao taste and more sweetness because...sweet tooth. I drink this all year long, but at this time of year, it’s especially tasty!

What You Need:

  • 1 cup Unsweetened Vanilla Nut milk 

    • *If you use sweetened, you may not need honey. I use Vanilla Almond milk. 

  • Cinnamon to taste (don’t need a lot)

  • 1 TSP Vanilla

  • 1/2 TBS to 1 TBS Cacao Powder (make sure it’s raw cacao) 

    • I use Hershey's 100% cacao (Do NOT use the Hershey's dark as it's wayyyy too bitter)

    • I like my cacao on the lower end of about 1/2 TBS, but if you really like the bitter chocolate flavor you might like more.

  • 1/2 TSP Coconut Oil 

  • Organic Honey to taste  

How To:

  • Heat the milk in a saucepan until the desired temp is achieved. (Do not boil)

  • Whisk in rest of ingredients

  • Pour into a cup and serve hot!

Optional Add-ins:

  • Marshmallows (duh)

  • 1 drop peppermint essential oil

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