Gingerbread Ashwagandha Hot Chocolate

December 7, 2017

 

Although I drink hot chocolate all year round, there is just something so special about drinking it throughout the colder months. Plus, now that it’s technically, basically Christmas, gives me all the more reasons to get festive with different flavour combinations.

 

Enter the gingerbread hot chocolate. Of course, combined with my favourite adaptogen ashwagandha to help your body tackle the stressful Christmas run up. By using raw cacao instead of a basic shop bought mix, you’re getting all the anti-oxidant benefits (hello glowy skin!). I like to add a dollop of almond butter to help thicken up the drink slightly, and add even more creaminess.

 

 

Ingredients: serves one 

Your chosen mug's worth of almond milk

2 tsp of cacao

½ tsp of ground ginger

1 tsp of smooth almond butter

1 tsp of ashwagandha

OPTIONAL 1 tsp of maple syrup

 

 

1 In a saucepan, gently simmer the almond milk on a medium heat until warm. Add in the rest of the ingredients and whisk until thoroughly combined.

 

2 Finish with a light grating of dark chocolate. If you’re feeling fancy, add a dollop of coconut cream (the thick cream at the top of a can of coconut milk, whisked with a touch of vanilla and maple syrup).

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I'm Megan, nutrition coach and wellness enthusiast, recipe developer, content creator and avid nut butter addict. 

Welcome to my blog, where you'll find a selection of nourishing yet oh so indulgent recipes, recommendations on the most amazing places to eat in the capital (and across the globe) + endless nutritional information, tips and advice. 

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London-based women's health expert and nutrition Coach, trainee nutritionist, recipe developer and food writer. Cookbook AUTHOR.

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