This velvety hot chocolate is filled with good-for-you ingredients that you don't have to think twice about indulging in this fall/winter (except maybe the caramelized brioche, but it is _so worth it_). One mug of this hot cocoa can actually improve your metabolism, increase energy, lower blood sugar and improve your immune system functionality. It is loaded with Vitamin C, antioxidants, omega-3's, and even some protein from the almond milk. The caramelized brioche 'croutons' are optional, but a wonderful touch of festive fun (with the right cookie cutters) for the season.
Here's how it's done:
- 1 medium beet, cooked
- 1/3 cup water
- 4 tbsp cacao powder
- 4 tsp maca powder
- 2-3 tsp sugar (preferably coconut)
- 2 tsp chia seeds
- Pinch of cinnamon
- Pinch of ground ginger
- 3 cups unsweetened almond milk
- 1 tsp vanilla extract
- Coconut whipped cream, to top (optional)
For Caramelized Brioche:
- In a blender, add the beet + water, then blend until completely pureed.
- In a bowl, add: cacao, maca, chia seeds, cinnamon and ground ginger.
- In a saucepan, add the almond milk. Once steamy, add the dry mixture and beet puree, plus vanilla extract. Stir for 2-3 minutes.
- Pour into a blender to make frothy.
- For brioche, thinly slice (about 1/2"-1" thick) and begin to cut with cookie cutters into small pieces - you can always cut into squares if you don't have cookie cutters!
- Heat about 1 tsp coconut oil over medium-heat in a saucepan, cook each side for about 2 minutes (until golden brown).
- Once you flip on the second side, drizzle lightly with honey to caramelize.
- Pour hot cocoa into a mug, add some coconut whipped cream and caramelized brioche!
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