Try this circulation boosting hot chocolate recipe to keep you warm this winter.
With warming spices such as cinnamon, ginger, and a subtle kick of chilli, this uplifts your standard hot chocolate recipe to a whole new level!
1 cup of preferred milk
1 tsp organic cacao powder
A tiny pinch of chilli flakes**
¼ tsp powdered ginger OR a couple of thin slices of fresh ginger rhizome
½ tsp powdered cinnamon OR half a cinnamon quill
Pinch of salt (I like fine Celtic sea salt)
Raw honey to taste
Freshly grated nutmeg and / or some vanilla
Powdered medicinal mushrooms (I like Tremella, Chaga, or Lion’s Mane, but you could use any of your favourite mushies or even a mushroom blend)
In a Turkish coffee pot (or tiny saucepan), start to slowly heat your milk on low-medium heat
Place all other ingredients except for the honey into the pot, stirring to combine. If you’re using a cinnamon stick, it can help to break it up into pieces so it infuses better.
Stir every minute or two while the mixture slowly heats up.
Once the ingredients look like they’ve blended fairly well into the milk, turn down the heat to low and let the spices infuse for 7-10 minutes – just be sure to keep an eye on it so it doesn’t overheat!
After the spices have infused for some time, strain the mix into your favourite mug.
If using honey to sweeten, now’s the time to stir it in!
Rug up somewhere cosy and enjoy sipping your deliciously heart-warming hot choccy!
* You can double, triple, or even quadruple this recipe if you’d like to make a round of hot choccies for your friends or family, just make sure you upsize to an appropriately sized saucepan and the level of heat accordingly (you may find a medium heat better to slowly heat up the milk in a bigger saucepan).
** You can always add more chilli if it’s not giving you a good kick of heat, but you can’t undo the heat if you put too much in, so start small!