Dairy Free White Hot Chocolate made healthier with Cacao Butter. A warming drink made with wholesome ingredients, a great way to fuel your kids in the morning before a long day at school.
White Hot Chocolate made with Cacao Butter
Cacao butter is the pure, cold-pressed oil of the cacao bean. It is a great healthy fat easily absorbed by the body and loaded with anti oxidants. Plus by making this hot chocolate from scratch you are avoiding any preservatives and added sugars in store bought chocolate drinks.
It may be a flavour your kids will need to get used to (well mine did as they are used to much sweeter drinks). Just add extra honey as they get used to the flavour. I love the butteriness of the cacao butter.
You can make this vegan by using your favourite nut milk or drinking coconut milk, if you don’t have either of these on hand, cows milk also works fine. I get my cacao butter from South West Provisions, they have an amazing range of health foods.
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White Hot Chocolate made with Cacao Butter
- Total Time: 5 minutes
- Yield: 2 small cups 1x
Description
Dairy Free White Hot Chocolate made healthier with Cacao Butter. A warming drink made with wholesome ingredients, a great way to fuel your kids in the morning before a long day at school.
Ingredients
- 1 cup / 250ml milk (nut, coconut or cows)
- 1 tablespoon cacao butter
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- sprinkle cinnamon to serve
Instructions
Add the milk and cacao butter to a saucepan over medium heat and bring to a simmer. Reduce heat to low and simmer for 2-3 minutes, stirring occasionally.
Once combined, remove from heat and stir in the honey and vanilla.
Serve sprinkled with cinnamon
- Prep Time: 2 minutes
- Cook Time: 3 minutes
BAMBOO DINNERSETS
I get my kids dinner sets from a Queensland company called Bobo and Boo. Made from natural, renewable and sustainable materials. They look fantastic and are a great size. The cutlery is best for toddlers, but love the cups, plates and bowls for my 6 and 7 year old.
www.boboandboo.com.au
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This post was originally published June 2018.
