I remember when I was little, the best part of Christmas Eve was tearing open a packet of hot chocolate (you know, the one with all the tiny marshmallows of course) and drinking cup after cup until the sugar rush inevitably turned into a crash. My dad would scoop me up off the couch and carry me off to bed to wait for Santa to arrive.
Nowadays, my tastebuds are a little different. While I’m still a chocolate lover, I find myself drawn to the deliciously bitter taste of dark chocolate. When cold weather comes around, I love to make my own hot chocolate, and I consider the principles of Ayurveda when I do. During the winter months, I love to experiment with warming flavours, herbs, and spices.
Through many iterations, I do believe I’ve created the perfect hot chocolate recipe: infused with turmeric and cinnamon. This recipe is quick and easy to make, with a rich creamy flavor and filled with anti-inflammatory ingredients. It can be made completely vegan by choosing a plant based milk and omitting the honey, or substituting for your favorite sweetener like agave or maple syrup.