Make way for luscious mugs of rich hot chocolate to warm you up on even the chilliest winter days.
VEGAN PERSIAN HOT CHOCOLATE PREP + COOK TIME 15 MINUTES SERVES 2
Place ¼ cup dutch-processed cocoa (or cacoa) and ¼ teaspoon ground cardamom in a medium deep saucepan, slowly whisk in 2½ cups almond milk until well combined. Add 6 pitted and finely chopped medjool dates (120g) and 1 tablespoon unrefined sugar; slowly bring to the boil over low heat. Using a stick blender, blend on low-speed until smooth. Stir in 1 teaspoon vanilla bean paste and 2 teaspoons rose water until combined (adjust rose water to taste, as brands vary in strength). Pour into two large mugs. Top each mug with a handful of rose-flavoured persian fairly floss, 2 tablespoons pistachios, 1 tablespoon cacao nibs and fresh or dried rose petals, if you like.
SALTED CARAMEL WHITE CHOCOLATE PREP + COOK TIME 15 MINUTES SERVES 2
This story is from the Issue 52 2019 edition of The Australian Women's Weekly Food.
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This story is from the Issue 52 2019 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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