- 4 cups milk – look for non-homogenized “creamline” milk products – Ronnybrook Farm is a favorite of mine. For non-dairy options choose almond, hemp, oat or rice milk. I do not recommend soy due to its highly processed nature.
- ½ cup raw cacao powder
- ½ cup raw cane sugar
Place all ingredients in a medium sized sauce pot on medium high heat. Wisk together until the milk is piping hot and all chocolate and sugar are completely dissolved.
Pour and serve topped with dollop of homemade whipped cream (see below).
- 1 cup Heavy Cream
- 2 tbsp. maple syrup (grade B)
Using an electric hand mixer, blend ingredients on high speed until it forms into a cream.
*Placing the mixing bowl and mixer blades in the freezer for one hour prior to making helps speed up with whipping process and ensures thickness of your cream.