



pinch of salt





The cold weather is still sticking around and so is my desire for a hot chocolate drink after a long hard day.In some aspects of life, it can be a little challenging to transit to a more cruelty-free and vegan lifestyle but when it comes to sweets and desserts I feel like there are just no obstacles and I have even started to experiment with more flavours.This is how this most wonderful hot chocolate came to life it is a homage to my south American genes but also to my Scandinavian roots. This vegan drink is to me simple perfection.Ingredients: for 22 cups of hazelnut milk (or any plant-based milk you prefer)3 tablespoons of cocoa powder or 90 grams of vegan 70% chocolate4 teaspoons of sugar (I use vanilla infused)1/2 teaspoon of cinnamon (but 2 stalks of cinnamon)1/4 teaspoon of cloves (grounded or whole)1/4 teaspoon of ginger (powder or fresh)1/6 teaspoon of allspice (grounded or whole)1/2 cup of waterPlace all items (apart from the milk) into a pot and let it simmer on medium heat (3 minutes if your spices are grounded or 6 minutes if your spices are whole). Do not let to boil but keep hot.Add your milk and continue to stir on the heat (do not let it boil) for an additional 2 minutes.Sieve through a tight sieve (ideally a cloth or a nut milk sieve) so the drink is as smooth as possible.Serve in your favourite mug.Sprinkle with a little cinnamon/cinnamon stick or add your favourite vegan whipped cream.Enjoy!TIP: for the extra spice addict you can add a little chili, black pepper or cardamon, too.