This healthy herbal spin on classic hot chocolate is dark and rich and decadent. Especially with roasted dandelion root, a pinch of hot cayenne powder, a cinnamon swizzle stick, and a dollop of homemade vanilla bean whipped cream swirled on top. Ooooh! I feel all cozy just thinking about it. You can adjust the spicy heat to your liking by adding more or less cayenne. A little goes a long way in this recipe. Enjoy this wonderful treat and keep warm out there!
Hot Dandelion Cocoa &
Vanilla Bean Whipped Cream
2 tbsp organic cacao nibs
½ cup organic half & half, whole milk, or milk alternative of your choice
½ tsp organic vanilla extract
Pinch of organic Cayenne powder
Raw local honey to taste
In a pot, bring 3 cups of cold water, roasted dandelion root, and cacao nibs to a simmer and gently decoct for 30 minutes. Strain out the herbs and return the liquid to your pot. Pour in the milk, vanilla extract, and cayenne powder. Add one spoonful of honey at a time and dissolve over very low heat until you reach desired sweetness. Stir until combined and serve in your favorite cup. Top with a dollop of Vanilla Bean Whipped Cream (see recipe below) and add a cinnamon stick for stirring!
Whipped Cream Ingredients
1 cup organic heavy whipping cream
1 tbsp organic sugar
1 tsp organic vanilla extract
Pulp from one half of a split and scraped organic vanilla bean
Add all ingredients to a quart sized mason jar and tightly screw on the lid. Shake the jar for several minutes until the liquid stops sloshing. Open periodically to check for a fluffy consistency. Be careful not to over shake, or you’ll have a jar full of sweet vanilla butter instead!