Instead of cocoa, you can use a combo of cacao powder and maca powder to make this healthy vegan and gluten free hot chocolate from Love & Lemons. Cacao is the most pure form of chocolate and it’s packed with antioxidants, fiber, and magnesium. Maca has a malty vanilla flavor and is good for fatigue, memory, and a slew of other things. It offers a little pick me up that’s similar but not as extreme as coffee. Perfect for a little morning boost.
Maca Cacao Hot Chocolate
Serves: serves 2
- 2½ cups almond milk (I use Almond Breeze Original)
- 2 tablespoons cacao powder (I use Nativas Naturals)
- 1 tablespoon maca powder (I use Essential Living Foods)
- 2 tablespoon maple syrup, or to taste
- ½ teaspoon coconut oil
- pinch of cinnamon
- tiny pinch of sea salt
- optional toppings:
- coconut whip (see homemade instructions below)
- shaved dark chocolate
- In a blender, mix the almond milk, cacao powder, maca, maple syrup, coconut oil, cinnamon and salt. (You can also whisk this together by hand).
- Transfer to a medium saucepan and heat.
- Taste and adjust the sweetness if desired. If it’s too thick, add a little bit more almond milk.
- If you’re making this for dessert, serve with coconut whip and shaved dark chocolate, both optional.
- Remember your glass straw!
Homemade Coconut Whip
- solids from 1 (14-ounce) can full-fat coconut milk, refrigerated overnight
- ⅓ cup powdered sugar
- Few drops of vanilla extract
- Make the coconut whip by combining the ingredients in a mixer and mix until whipped and fluffy.
Note: some cans of coconut milk are duds – meaning that the solids and the water do not separate and the whip cream will not whip. I’ve had the best luck using Whole Foods 365 brand full fat canned coconut milk.