Hot chocolate is a classic drink for the cold season. A drink of the Aztecs, also known as the nectar of the gods, it was originally not an overly sweet and refined drink like the preparations we’re used to. It consisted simply of water and cocoa and was served on special occasions.
The benefits of this drink are such if not sweetened with refined sugars and ingredients. I made this with brown rice milk, a high percentage of dark Modica chocolate and little coconut sugar. The excellent vanilla and a pinch of nutmeg, enhance the taste of a drink ideal for cold days.
Serves 2 drinks
250 ml (7 fl oz) brown rice milk-drink
1 plenty tsp vanilla “Bourbon” powder
1 tsp nutmeg
150 g (5 oz) raw dark Modica chocolate (or dark chocolate 75 or 80%), grated
1 tbsp raw coconut sugar (optional)
- Heat the brown rice milk with the vanilla and nutmeg, without boiling.
- Melt the grated chocolate and stir for 3 minutes after boiling.
- Serve hot, sweeten if desired, with a tablespoon of coconut sugar.