Extra creamy, nutty, and dairy-free hot chocolate infused with chai spices! Naturally sweetened, sweet and salty, and ready in 10 minutes!
Author:Full of Plants
2 cups (480ml) unsweetened almond milk
2 tbsp (24g) coconut sugar
1 cinnamon bark
1/2-inch fresh ginger, sliced
6 cardamom pods, slightly crushed
2 tbsp (14g) cacao powder
1/4 tsp sea salt
3 tbsp (48g) roasted cashew butter
1/4 tsp vanilla extract (optional)
Add the almond milk, coconut sugar, cinnamon bark, ginger, and cardamom to a medium saucepan. Bring to a simmer over medium heat and let it simmer for about 5 minutes. Next, using a slotted spoon, remove the whole spices and discard.
Add the cacao powder and salt to the saucepan and heat for another 2-3 minutes, whisking constantly to dissolve the cacao powder. Lower the heat to low-medium and stir the cashew butter and vanilla extract. Heat for another 2 minutes, whisking constantly. Remove from heat.
At this point, if you want a nice foam, transfer to a blender and blend for about 10 seconds.
Divide into two mugs, sprinkle with cinnamon and serve hot!