I used to love hot chocolate. When I was a kid, of course. With plenty of whipped cream, although I was never really a marshmallow lover. Throughout college the closest I would get to a hot chocolate would be one of those awful, instant “low fat” packets of junk that you add water to. Sad – but back then I was terrified of, well, most food, actually. Fast forward more years than I care to think about and I started to think about making my own version of a paleo hot chocolate. I wanted it to be dairy free, but definitely not low fat! Ha!
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Lately I’ve been playing around with raw cacao butter for a variety of projects. After I made my coconut oil based chocolate bark (which was delicious, by the way), I decided that I wanted to have a go at making my own chocolate from scratch – to do that, I needed to use raw cacao butter. And since then, I’ve been seeing just how many other things I can make with raw cacao butter. My non food favorite is this Whipped Chocolate & Mint Body Butter, but the tastiest thing I’ve made so far is this Chai Spiced Paleo Hot Chocolate. Here, I use raw cacao butter to replace the usual commercially produced chocolate which is so often melted into homemade hot chocolate recipes. Why? It’s the easiest way to avoid dairy and soy additives – the brand of cacao butter I use is certified organic as well as gluten, dairy & gmo free, too!
I decided to add a little spice to my paleo hot chocolate by first steeping some chai tea in a little hot water. Once it was brewed, I added that brewed tea to the rest of my paleo hot chocolate ingredients. I used organic raw cacao for some seriously chocolatey flavor, added organic coconut milk for body and then the raw cacao butter for extra richness and creaminess. Feel free to sweeten this to your own taste! Optional, but delicious, is a little extra topping at the end: whipped coconut cream & cinnamon. Mmmm!
- Add the chai tea in a small jug to 2 tbl hot water. Let steep.
- To a small saucepan, add the remaining 2 tbl of hot water and the cacao powder. Whisk to combine.
- Stir in the coconut milk and heat until warm. Add the raw cacao butter and add sweetener to taste.
- Remove the tea bag from the water and add the steeped tea to the pan. Heat until the raw cacao butter has dissolved and there is steam rising from the pan.
- Optional: top with whipped coconut cream and cinnamon.
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