Chocolate caliente
Enjoy this indulgent hot chocolate on cold days. Thick and smooth, it's flavoured with cinnamon, vanilla, orange and lemon peel and topped with whipped cream
Vegan chai hot chocolate
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 350ml oat milk(use barista-style for a creamy texture)
- 1 tsp organic cocoa powder
- ½ tsp ground cinnamonplus extra to serve (optional)
- ½ tsp ground nutmegplus extra to serve (optional)
- 1 cardamom pod
- ½ tsp ground coffee
- 1 organic vanilla bean podsplit (or use 1 tbsp vanilla extract)
- 1 tbsp agave nectar
- vegan whipped creamand shaved semi-sweet vegan dark chocolate, to serve (optional)
Nutrition: Per serving
- kcal161
- fat6g
- saturates1g
- carbs20g
- sugars15g
- fibre2g
- protein2g
- salt0.2g
Method
step 1
Pour two-thirds of the oat milk into a saucepan. Add the cocoa, cinnamon, nutmeg, cardamom pod and coffee. Bring to the boil over a medium-high heat. Cook for 1-2 mins.
step 2
Reduce the heat to medium and stir in the vanilla and agave. Froth the remaining oat milk using an electric milk frother or the mini whisk attachment on a hand blender. Strain the hot chocolate into two mugs, discarding the cinnamon and cardamom pod, then gently pour in the frothed milk.
step 3
Top with whipped cream, chocolate shavings and a pinch each of cinnamon and nutmeg, if you like.
