15g-25g Cacao Liquor (depending on strength, see notes)
220ml milk of choice (we used Macro almond milk)
10ml maple syrup
2 scoops of stevia (Optional: to taste)
Pinch of cinnamon, ginger, chilli or powdered chai spices
1) Melt the cacao liquor with 20mls of milk in a saucepan
2) Once melted, add the milk and mix well
3) Add the rest of these ingredients and warm to desired temperature.
Note. This is one of the yummiest hot chocolates, let alone being a vegan version, we have ever had and it has completely ruined us for most cafe
Depending on what country your Cacao Liquor is from and the variety of cacao will dictate its strength. For example: Ecuadorian cacao is usually
has a quite intense flavour where as Peruvian criollo is usually more mild and chocolatey. If you are unsure, start with 10-15 grams and taste test as
as you go.