Elisa (aka @happyskinkitchen) has created something pretty special. This bespoke recipe is the perfect Sunday treat and so deliciously comforting and soothing, it’s the ultimate chocola-tea hug in a mug.
Rejoice tea lovers, as this recipe secures a tasty collaboration of earl grey and chocolate. The intense and sharp notes of the tea combined with the bitterness of the raw cacao and the sweetness of the carob, creates a delicious flavour.
The raw cacao and the carob are packed with skin loving antioxidants plus the cashew milk is a fantastic source of plant based protein and healthy fats. Therefore, we've aptly dubbed this a “super" hot chocolate, or even the Beyonce of hot chocolates (which ever you prefer).
Ingredients (to make two mugs)
400 ml of cashew milk – for this recipe I would suggest to use a very creamy non dairy milk, coconut and almond will work as well.
½ tablespoon of Earl Grey tea
4 tablespoons of raw cacao powder
1 teaspoon of carob powder (optional but it adds a lovely caramel taste)
4 tablespoons of agave nectar or maple syrup
For whipped coconut cream
1 can of full fat coconut cream chilled in the fridge overnight (this is a very important step, please don’t skip it)
A teaspoon of vanilla extract
2 tablespoons of agave nectar or maple syrup
Optional Toppings
Cacao nibs
A drizzle of melted dark chocolate
Instructions
Place the cashew milk in a small pan on a medium heat and bring it to boil. Once it’s boiling add the Earl Grey tea and switch off the heat. Let the tea brew for at least 5 minutes.
Strain the tea infused milk through a sieve and place it back in the pan on a medium- low heat.
Add the raw cacao powder, carob powder and agave nectar.
Whisk everything together to avoid any lumps. Add more sweetener if needed. Let the hot chocolate simmer for about 5-7 minutes.
To create whipped coconut cream
Remove the coconut milk from the fridge. With a spoon scoop out the thick creamy layer, which should have formed top. Restrain using the liquid/watery part (you can use it in smoothies or curries).
Place the coconut cream in a deep mixing bowl and with an electric whisker work the cream for at least 5 minutes. You should have a fluffy, airy kind of cream at the end. If not keep on whisking.
With a frother whisk the hot chocolate until it becomes slightly fluffier and creamier.
Pour the hot chocolate into a glass or mug, add a generous dollop of the coconut cream and sprinkle with cacao nibs or melted chocolate if using.