As I await the arrival of Baby Marzipan (I am currently 38 weeks pregnant… goodness me!), my inner voice urges me to embrace all that is restorative, fortifying and nurturing. Whether that takes the form of wholesome food, a long shower, the use of calming essential oils (lavender is always a favourite) or a prenatal yoga session, it will undoubtably make me feel far more comfortable and comforted than I would be without it.
So, when I first saw a version of golden milk cocoa shared on Instagram a couple of weeks ago, I just knew it would bring me joy. I had a look at a couple of recipe versions and they were all heavily sweetened or contained ingredients that I didn’t have access to. And so, in the face of a short-lived gestational diabetes scare (it was a false alarm, but still…), I created this easy, low-sweetener version for one.
And I promise it is worthy of the ol’ “hug in a mug” tag/cliché.
Big ❤ from a big-bellied MM! xx
GOLDEN MILK HOT CHOCOLATE WITH GINGER
Prep time: 5 minutes | Serves: 1
250 ml unsweetened almond milk
2 tbsp organic cacao
1 heaped tsp turmeric
1/2 tsp ground ginger
1 tsp maca powder
1 tsp organic rice malt syrup (alt. honey) or to taste
1 tsp organic coconut oil (I used Fitnessguru)
- In a small saucepan, warm almond milk gently over low heat.
- Sift in the cacao, turmeric and ginger and whisk. Add rice malt syrup and whisk until combined.
- Drop in the coconut oil, stir and remove pan from heat.
- Pour and serve immediately.
*Recipe inspired by fabulous Local Milk