Ingredients
Equipment
Method
Making the Drink
- In a medium saucepan, pour in 2 cups of almond milk and place it over medium heat. Stir occasionally as the milk warms, watching for steam to rise around the edges. Aim for steaming, not boiling, which usually takes about 5 minutes.
- Once your almond milk is steaming, add in ¼ cup of unsweetened cocoa powder. Use a whisk to blend it thoroughly into the milk until you achieve a silky, smooth texture.
- Stir in your choice of sweetener, either 2 tablespoons of maple syrup for a vegan option or honey. Whisk again to blend the sweetener into the cocoa.
- Introduce ½ teaspoon each of ground turmeric, ground cinnamon, and ground ginger. Whisk vigorously to combine these aromatic spices.
- Add a pinch of ground cardamom and a dash of ground black pepper, continuing to whisk thoroughly.
- Allow the mixture to heat gently for another 2–3 minutes while continuously stirring. When it's hot throughout, remove the saucepan from heat.
- Carefully pour the spiced hot cocoa into your favorite mugs, topping with whipped cream or marshmallows if desired.
- Take a moment to enjoy your Spiced Hot Cocoa Anti-Inflammatory Drink.
Nutrition
Notes
Whisk continuously while heating to keep it smooth and prevent scorching. Adjust sweetness to taste.
