I had to share this recipe for a rich, creamy hot chocolate along with the goodness of nut butter. You can omit the marshmallows to keep it guilt-free (relatively guilt-free, I must say). However, I suggest you keep them, though. The nut butter adds to the texture and flavor of hot chocolate.
We started the year on a sweet note. New year’s eve was just about family time with a fire, warm clothes, and a mug of hot chocolate to keep us warm. The year 2020 has somehow taught us to be happy with what we have. Socializing is not always cool. The little one was just excited about the fire and making smores.
I love adding spices to my hot chocolate, cinnamon being my favorite. I opted for jaggery this time as a sweetener and kept it as less as possible. The marshmallows added the rest of the sweetness. We had a little leftover, which I added to our breakfast porridge with oats. It was one of the best breakfast ever!!!
I hope you have a great year ahead. Don’t forget to make a mug for yourself.
Preparation time: 10 minutes
Cooking time: 15-20 minutes
- Milk 150 ml
- Jaggery 20 gms
- Cocoa powder 15 gms + extra for dusting
- Cornflour 1 tsp+50 ml water
- Macadamia nut butter 30 gms
- Cinnamon powder 1tsp
- Dark chocolate 50 gms
- Place the milk of your choice in a saucepan over medium-low heat. I prefer fresh whole milk, but you may choose unsweetened nut milk.
- Add all the ingredients except chocolate and cornflour and whisk continuously. Continuous whisking prevents forming lumps. Once you get a uniform consistency.
- Once the milk is warm, add the chopped chocolate and whisk again. Mix water and cornflour to make a slurry and pour it into your hot chocolate mix. Keep whisking to get the creamy texture.
- You can add a little water to bring your hot chocolate to the right consistency. Add marshmallows and dust cocoa powder. Enjoy