Ingredients:

  • 2 tbsp (10g) Unsweetened raw cacao powder
  • 1 oz (28g) Extra dark chocolate (70%–85% cacao)
  • 1 tbsp (15ml) Pure maple syrup
  • 1.25 cups (300ml) Unsweetened almond milk
  • 1/4 tsp (1.25ml) Pure vanilla extract
  • 1 pinch Sea salt
  • 1 pinch Ceylon cinnamon (optional)

Instructions:

  1. Finely chop your 1 oz (28g) of extra dark chocolate until it resembles coarse sand.
  2. Place the 2 tbsp (10g) cacao powder and a pinch of salt into your saucepan.
  3. Add about 2 tablespoons of the almond milk to the cacao powder. Whisk until a thick, smooth paste forms.
  4. Pour in the remaining 1.25 cups (300ml) of almond milk.
  5. Set the heat to medium low. Wait until small bubbles form around the edges but do not let it boil.
  6. Whisk in the chopped dark chocolate and 1 tbsp (15ml) maple syrup.
  7. Continue whisking for 2-3 minutes until the chocolate is fully dissolved and the liquid is glossy.
  8. Remove from heat and stir in the 1/4 tsp (1.25ml) vanilla and cinnamon.
  9. Give the mixture one final, vigorous whisk for 30 seconds to create a light foam on top.
  10. Pour into your favorite mug and add your choice of toppings immediately.