Incorporate ginger into your diet with this sweet and not-too-spicy hot chocolate with a hint of ginger. Perfect for cold winter nights or as a light dessert.
Heat the milk and water in a medium saucepan. Once it comes to a simmer, reduce heat slightly and whisk in cocoa powder, sea salt and ginger. Whisk vigorously to incorporate. Once the cocoa is hot enough for your liking (about 3-5 minutes), remove from heat and add vanilla extract. Stir once more. Take your ginger candies and rub them along the rims of your serving glasses or mugs. Eat or discard; Pour in hot cocoa and top with coconut cream, whipped cream or marshmallows.
Serving size: 1/2 of the recipe Calories: 71 Fat: 5 g Saturated fat: .8 g Carbohydrates: 8 g Sugar: 0 g Fiber: 4.2 g Protein: 3 g. Recipe from of the Minimalist Baker
Toni is a Holist Health Practitioner (HHP) & Herbalist in San Diego, California. She holds a PhD in psychology from SDUIS, an Herbalist Certificate from Self-Heal School and a HHP certificate from the School of Healing Arts in San Diego. In private practice as a HHP for over 10 years, she has been influenced by a variety of clinical modalities and orientations, and by the diverse life experiences of her clients. Toni’s approach to healing is holistic & transpersonal. In her work, she integrates the principles of Eastern and Western nutrition, herbololgy, energy medicine, Buddhist mindfulness and personal counseling to assist others in working through their physical or emotional blocks to attain optimal health.