A anti-oxidant packed, spiced hot chocolate by our Glowstar, Megan Hallett aka @plantbasedlondoner.

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 reason to get festive with different flavour combinations.

This gingerbread hot chocolate is 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

Method

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).

Megan Hallett is a certified nutrition and holistic health coach, food writer, recipe creator, nut butter enthusiast. www.plantbasedlondoner.com

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