Ayurvedic caffeine-free hot chocolate

This is the perfect hot drink for kids. Enjoy it French-style for breakfast or American-style in the evenings. The beauty of this recipe is that it has the nourishing spices and the nutritious milk but none of the stimulating caffeine from cocoa. Just a little chicory powder gives you the depth of flavour and the cinnamon, vanilla and milk do the rest. Sweeten with just a touch of maple syrup or jaggery (dairy milk needs less sweetener than homemade almond milk) or when it’s more than cool enough to drink, add a little raw honey instead.

Serves 2

175ml (¾ cup) whole milk or 250ml (1 cup) almond milk

water, for simmering

pinch of freshly ground black pepper (optional)

½–l tsp jaggery

½–1 tsp ground chicory

½ tsp ground cinnamon

½ tsp vanilla extract

cocoa powder or extra chicory, for dusting (optional)

1 Place the milk in a small saucepan. If you are using dairy milk, add 120ml (½ cup) of water. If you are using almond milk, add 60ml (¼ cup) of water.

2 Add the remaining ingredients, apart from the jaggery, and cook over a medium heat. Bring to the boil and then gently simmer for 10–15 minutes. Add the jaggery to taste and serve.

FEELING
KAPHA

Throw in some black pepper for an extra flavour dimension.

TIP

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To froth your milk, place a milk frother on the top of the liquid in the pan and turn on the power, allowing the milk to froth and foam until it reaches your desired texture. Alternatively, reserve a little of the hot milk and froth it separately in a cup, then gently pour into the mug, barista-style. Serve, or transfer to an insulated flask.