I have decided that tonight I will attempt to catch up on news in the blogosphere. But before I see what my friends have been up to, I want to quickly share a recipe that I’ve had a few requests for via Instagram. The other day, lovely Lillian, the brains and beauty behind Sugar and Cinnamon, posted a recipe on Instagram. She claimed to have perfected a healthy, vegan spiced hot chocolate. With the weather outside becoming increasingly
Swedish dismal, when I noted that Lillian’s recipe would be easy to IQS-ify and saw that ginger, clove, cinnamon, vanilla, nutmeg and almond “mylk” were all in the ingredients line-up, I got on it.
To make life simpler for those who have asked to be directed to the recipe, I’ll post it here, giving full credit to Lillian as the only substitution I made was adding rice malt syrup (instead of a non-IQS alternative) and the only additions I made were extra almond milk and some coconut cream to serve.
Bye-bye, Autumn blues!
I hope everyone’s having a great weekend! ❤ MM xx
SPICED ALMOND MILK HOT CHOCOLATE
by Lillian from Sugar and Cinnamon
3 tsp raw cacao powder
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp vanilla powder/vanilla bean paste
A tiny pinch of ground clove
A tiny pinch of nutmeg
250-300 ml unsweetened almond milk
1 tbsp rice malt syrup (or 1 tbsp agave/maple syrup if you’re Paleo/non-IQS)
- Mix cacao and spices in a mug/cup/jar.
- Boil a kettle and pour just enough hot water over the cacao spice mix to cover everything (approx. 50 ml).
- Stir in the rice malt syrup.
- Heat the almond milk in a pan until just starting to froth, then pour into the mug. Stir everything to combine well.
- Add a dollop of coconut cream on the top (it should go “melty” and rise to the surface). Sprinkle over a pinch of cinnamon and serve immediately.
*To make an iced version, leave drink to cool for twenty minutes, then blend with some ice cubes before serving.