‘Rich, velvety and smooth; this hot chocolate will make you swoon with every mouthful.’ Rebecca Coomes
Classification: Phase 1 – restricted, GF, DF, V
- 2 cups almond milk, see recipe page 125
- 2 heaped tbs raw cacao powder
- 1 tbs honey
Place the almond milk in a saucepan. Melt the cacao powder in ½ cup hot water. Stir continuously to remove any lumps. Stir the chocolate and the honey into the almond milk.
Heat over a medium-high heat until the almond milk is almost boiling. If you have a milk frother, you may like to froth some of the milk to make the top of the chocolate frothy.
Pour into 2 large mugs and sprinkle with some extra cacao powder.
Rebecca Coomes is an author, entrepreneur, passionate foodie and intrepid traveller. She transformed her health after a lifetime of chronic illness, and today guides others on their own path to wellness. She is the founder of The Healthy Gut, a platform where people can learn about gut health and how it is important for a healthy mind and body. Rebecca is also the author of the world’s first cookbooks for people treating Small Intestinal Bacterial Overgrowth (SIBO) and the host of the SIBO cooking show and The Healthy Gut podcast.