During these long lazy in-between days, I love lounging around, escaping the cold miserable weather outside and curling up with a delicious hot chocolate whilst I catch up on all of my holiday recordings.
I know that come January, I will be back to my normal exercising, healthy eating self. Until then I admit I have been enjoying taking it easy with later than normal rising times and planning my day around coffee and gluten free mince pies! My Apple watch possibly thinks I have died as it constantly reminds me to stand & breathe. So now I'll do as I'm told and leave the sofa to make this creamy spicy hot chocolate, grab a furry blanket on the way back to the sofa and then settle down for yet another episode of the Crown.
1 cup of organic, full-fat, coconut milk
1 cup of filtered, hot water
4 tbsp raw cacao powder
2 tbsp raw cacao nibs
1 tbsp Ceylon cinnamon
1/8 tsp cayenne
1/8 tsp chilli powder
1 tbsp vanilla extract
1/8 tsp Himalayan pink salt
Vanilla stevia drops to taste
Blend all ingredients other than marshmallows in Vitamix or other high-speed blender until ingredients are thoroughly combined and hot cocoa is steaming when blender lid is removed, about 3 minutes.
Taste and add stevia to taste.
If your blender doesn’t heat hot cocoa sufficiently, transfer to a saucepan and bring to a simmer over low heat.
Simmer for 2-3 minutes, turn off heat and pour hot cocoa into two mugs.
Top with marshmallows if desired.