Gingered Hot Chocolate
Who cares about palm trees and sunny beaches when you’ve got wintery-white landscapes spread out before you and a mug of hot chocolate in your hand? (Though I admit it would be interesting to see snow-covered palm trees…okay, and I admit that it might be nicer to be on a sunny beach with a daiquiri…)
Here’s a way to combine the northern climes with the southern ones: make a tropical hot chocolate. All you have to do is make some sneaky substitutions, like coconut milk instead of dairy milk and agave nectar instead of sugar. The ginger adds a bit of tropical flair, too — now all you have to do is bust out the plastic party leis and the Hawaiian-print shirts!
Gingered Hot Chocolate
In a large mug, combine 2 heaping T. of cocoa powder (preferably non-alkalized/non-Dutched) with 1 T. sucanat and 1/2 tsp. powdered ginger. Fill the mug halfway with boiling water and stir to dissolve any lumps. Finish filling the mug with whole coconut milk.
Enjoy, mon!
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Tags: agave nectar, coconut milk, dairy-free, ginger, hot chocolate, tropical, winter drink
