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Roost Books and is due to come out in the Spring of 2014. We've been working on it all summer with the help of our wonderful editor over at Roost and the amazing Alison Fargis of Stonesong as our agent. The book will be hardcover, with all new recipes, and lots of photos of course.
Spiced Hot Chocolate
3 cups hazelnut or almond milk
1 cinnamon stick
1-inch piece of fresh ginger - peeled and sliced
freshly ground nutmeg - to taste
1 vanilla bean - seeds scraped out
5 tablespoons coconut sugar or to taste
1 cup shredded cocoa butter
1/2 cup cocoa powder
1/4 cup mesquite powder
2 tablespoons maca powder
1 teaspoon ground ginger
a medium saucepan, combine the nut milk, cinnamon stick, ginger, nutmeg,
vanilla seeds and pod, and coconut sugar. Bring to a near boil, stirring
to help the sugar dissolve. Remove from heat, cover and let infuse for
20-30 minutes. In the meantime, melt cocoa butter on a double boiler.
Add in the rest of the ingredients, mix until smooth. Strain the milk and gradually add it into the chocolate mixture, mixing to combine as you go.
Enjoy and stay warm.