October 25, 2018

During this last week in Phoenix, it felt like summer transitioned into fall overnight.  I've been drawn to making soothing hot beverages in the evenings, and by throwing some ingredients together, I made the thickest, creamiest hot cocoa I've ever made - completely by accident!

If you've ever been to Madrid, Spain and eaten "churros con chocolate" it's thick like that - sans white sugar + dairy! Reminiscent of my favorite drinking chocolate bars like Dandelion in San Francisco and Chocoholic in Taipei, this one seriously rivals the best of 'em. It's quick + easy to make!

Try it for yourself and let me know what you think: 

  • 5 pieces of your favorite flavor of Wei of Chocolate 
  • 1-2 cups of *Macadamia Nut Milk (I got mine from a box; if you're really industrious, you can make your own) 
  • One heaping tablespoon of Creamy Cashew Butter 
  • One huge scoop of Collagen Powder (I love Vital Proteins!) 
  • 5-8 drops of your favorite Flower Elixir
  • *Optional: For extra nourishing, first simmer 1-2 Tb of Rasa (Herbal Adaptogens) in the Macadamia Nut Milk for 10-15 minutes before you add all the rest of the goodies!

Unwrap the chocolates from the foils + throw all the ingredients into the pot haphazardly (except the flower elixir - leave that until the end). Bring up the temperature, stirring constantly until the chocolate melts. Turn off the heat just as it's reaching a boil and pour into your favorite mug. Let it cool a few minutes, because it. gets. thicker. as it cools down a bit. Add your favorite flower elixir now. If you really want to get fancy, sprinkle some cocoa powder, cinnamon or edible flowers on top.

Drink in this rich, buttery, nutty chocolate + feel nourished! You're consuming lots of magnesium (chocolate, nut butter + nut milk) and the collagen is great for your joints, skin, hair + more. To your health + long life! May your heart be nourished. 

Love + flower petals,