About this Recipe
Who knew? Baobab powder has powers beyond those well documented health-giving properties we love so much. We’ve discovered that it gives hot chocolate a smooth and creamy finish, much like chocolate mousse in hot drink form. To fully enjoy this Bao-choco treat one needs to get the ratio of cacao to baobab just right. We think we’ve got it, and can’t wait for you to try it. It’s exceptionally delicious with the whipped coconut cream!
This recipe has been especially developed and photographed for EcoProducts by Candice Douglas of the Social Post, it’s a tried and tested recipe that focuses on exceptional taste using locally produced natural ingredients wherever possible.
- 2 cups milk use almond milk for a dairy-free version
- 3 heaped Tbsp cacao powder
- 1 heaped tsp baobab powder
- 2-3 tsp xylitol or honey (adjust to taste – we like Mac’s Honey)
- Pinch salt (we like Oryx Desert Salt)
Takes 10 minutes, serves 2
- Pour milk into a small saucepan and warm up slowly over a medium heat.
- When warm enough to test with your finger without burning yourself, add the rest of the ingredients and whisk until combined.
- Continue heating until it reaches your desired temperature.
- Serve (with some Eureka Mills rusks) and banish winter!
Tip: to make it easier to combine with the milk, put the cacao powder through a sieve.
- Add ½ tsp cinnamon and top with a pinch of freshly grated nutmeg.
- Stir in a sprinkle of cardamom and cayenne pepper for a warming bite.
- Top with coconut whipped cream*. (Our new favourite thing and highly recommended!)
*Coconut Whipped Cream:
- 1 can coconut cream guar gum free, and refrigerated overnight
- ½ cup castor sugar or xylitol
- 1 tsp vanilla extract
- Chill the coconut cream in the fridge overnight. (An important step!)
- Chill a mixing bowl in the freezer for 10 minutes. (Not vital, but helpful.)
- Turn the coconut cream can over slowly, and open ‘bottom side up’.
- Pour the liquid out, and save for smoothies.
- Scrape the coconut cream out, and whisk on a medium speed for 2-3 minutes, until fluffy.
- Add sweetener and vanilla and whisk for another minute.
- Place a dollop of cream on top of the hot chocolate with a sprinkle of cinnamon.
- Refrigerate leftover cream in a sealed container.
P.S. We HIGHLY recommend you make too much ‘by mistake’ (oops), and put the extra in the fridge for tomorrow’s post-lunch treat. It thickens slightly into a creamy mousse thanks to the baobab powder, and you can almost eat it with a spoon.