Featuring non-dairy milk and raw cacao
Brooklyn-based recipe developer Ali Slagle calls this hot chocolate “on the darker side of the equation.” Instead of the regular combination of cocoa powder, semisweet chocolate, and white sugar, she uses raw cacao powder and maple syrup—making for a deep, chocolatey flavor. If you’re looking for a boost of energy (perhaps swapping this beverage in for your morning coffee), she encourages adding a tablespoon of maca powder, which will also provide a maltiness to the drink. “Your hot chocolate is as creamy as the milk you choose,” says Slagle, who recommends a thicker beverage like oat milk for this recipe. To turn the hot chocolate into a cocktail, stir in a few tablespoons of dark rum or bourbon.
Makes 1 cup
Prep Time: 5 minutes
Cook Time: 10 minutes
Click here to see more recipes in this series.Photography by Robert Bredvad