Dairy-free Mayan Hot Chocolate
Healthier than traditional hot chocolate, this dairy-free recipe is sweetened with quality chocolate, cocoa powder, organic cane sugar and cinnamon. The addition of chili powder provides a delicious contrast to the richness and is a culinary technique typical of the Mayan culture.
5 cups (1.25 L) Ryza Original (rice milk)
1 (100 g) good quality bittersweet dairy-free chocolate (such as Lindt 70% or 85%), chopped
1/2 cup (125 mL) gluten-free cocoa powder, sifted
1/4 cup (50 mL) organic cane sugar
1/2 tsp (2 mL) cinnamon
1/8 tsp (0.5 mL) salt
1/8 tsp (0.5 mL) chili powder
Gluten-free marshmallows or cinnamon sticks (for garnish)
In saucepan over medium-high heat, whisk 1 cup of Ryza Original, chopped chocolate, cocoa powder, cane sugar, cinnamon, salt and chili powder until smooth and with steam rising. Whisk in remaining Ryza and bring just to a boil, whisking often.
Pour into mugs and garnish with marshmallows or cinnamon sticks.
Makes 4 to 6 servings (about 5 cups/1.25 L)
TIP: An immersion blender instead of a whisk will give you the most velvety smooth and frothy hot chocolate.
PER SERVING : 240 calories, 9 g fat, 5 g saturated fat, 0.5 mg cholesterol, 103 mg sodium,
40 g carbohydrates, 5 g fibre, 4 g protein. % RDI: 27% calcium, 27% iron, 8% vitamin A.
Recipe and image courtesy of Ryza. For more recipe ideas and product information, visit www.ryza.ca.