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
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!
1 drop peppermint essential oil