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A sweet and not-too-spicy hot chocolate with a hint of ginger. Perfect for cold winter nights or as a light dessert. This hot chocolate has a lovely warmth. It’s sweet, creamy and chocolatey and not-too-spicy due to a conservative amount of ginger. But, if you love the stuff then by all means, pop a few ginger candies in your mouth while you’re making a batch and throw in a whole teaspoon of ginger instead of half. That's the way I like it! Adapted from the Minimalist Baker.
- 2 cups milk (I used vanilla almond, coconut, soy or cowâ s would work well, too)
- 1 cup water (or use more milk for extra richness)
- artificial sweetener (1 packet non-bitter stevia, agave, raw sugar, honey, etc.)
- 1⁄4-1⁄2 teaspoon ground ginger (or fresh grated ginger, depending on preference)
- 1⁄4 cup cocoa (or cacao powder)
- 1 pinch sea salt
- 1 teaspoon pure vanilla extract
- 2 -3 ginger candies (optional)
- Heat the milk and water(or milk) in a medium saucepan. Once it comes to a simmer, reduce heat slightly and whisk in cocoa powder, sea salt and ginger. Whisk vigorously to incorporate.
- Once the cocoa is hot enough for your liking (about 3-5 minutes), remove from heat and add vanilla extract. Stir once more. Sweeten to taste.
- Take your ginger candies and rub them along the rims of your serving glasses or mugs. Eat or discard; they get mushy when added to the beverage.
- Pour in hot cocoa and top with coconut cream(in Recipe#504526), whipped cream or marshmallows – whatever you like.