In celebration of love and romance, I thought I would share one more chocolate recipe. This hot cocoa is infused with the warming spices of chai and lightly sweetened, for a bittersweet chocolate treat. So delicious! Once again, I experimented with having only two teaspoons of sugar per serving. This left the hot cocoa quite bitter (my four year old and I love bittersweet chocolate, so we loved it), and the coconut milk made it very creamy. To keep it within the two teaspoons of sweetener, I also made the servings small. However, this was so rich, I found a small cup was quite enough.
These would make a lovely midday treat on Valentine’s day or anytime. Of course, fudge or truffles would be nice as well. Or bittersweet chocolate tart or berry chocolate tart…..or raspberry chocolate coconut flour cupcakes or chocolate covered strawberries. Can you tell that I like chocolate?
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Bittersweet Chai Hot Cocoa
You can make this sweeter by either adding stevia, or more sweetener. What sweetener you use will effect how sweet it is (honey is the sweetest, coconut sugar, the least sweet). We tested this recipe using whole cane sugar (rapadura). I used a chai rooibos tea for a naturally caffeine free tea. This makes 4 small servings. Serve in small cups.
- 1 14 ounce can of full fat coconut milk
1/4 cup of cocoa powder
2 tablespoons whole cane sugar, coconut sugar, honey, maple syrup, or sweetener of choice.
1 1/2 cups of hot water
3 bags of chai tea
1 teaspoon vanilla
1) Steep the three bags of tea in the hot water for the length of time as prescribed on the box.
2) In a small pot, whisk the cocoa and sweetener with 1/2 cup of the coconut milk until there are no lumps Add the rest of the coconut milk and the chai tea. Bring to a simmer and then take off the heat. Add the vanilla and serve.