Hot Chocolate (Chocaçaí)
- 300ml non-dairy milk (Suggestion: Coconut and almond milk)
- 1 cinnamon stick
- 1 pinch ground nutmeg
- 1 pinch ground haba tonka
- 2 cloves
- 1 slice fresh ginger (or 1 pinch of ground ginger)
- 6g / 1 tablespoon cocoa powder
- 200g Chocolate 70%
- 10g / 1 tablespoon brown sugar (or Stevia)
- 200g Açaí Native Berries Pure Unsweetened (2 sachets)
- 20ml brand or other (optional)
- 200ml coconut whipped cream (optional)
- Ground cinnamon, tonka, cocoa, nutemeg cane molasses (optional)
Place the milk and flavors (cinnamon, nutmeg, haba tonka, cloves and ginger) in a saucepan and infuse in a low heat, without boil. Remove from heat, cover and let infuse for 10 minutes.
Strain the milk and return to the pan. Add the cocoa powder, the chopped chocolate, the brandy (optional), the brown sugar and the PURE UNSWEETENED AÇAÍ NATIVE BERRIES. Whisk until the drink is very creamy and homogeneous. Serve immediately with coconut whipped cream, ground flavors and cane molasses.
COCONUT WHIPPED CREAM
1 can full fat coconut milk (refrigerated for 24 hours)
1-2 tablespoon brown sugar (or other)
Open the can of coconut milk and scoop the top layer of white, fatty goodness into a bowl (discard the coconut water or save it for smoothies). Blend the chunks of coconut milk with a hand mixer on high speed for 15-20 seconds, just until the mixture turns to liquid. Sift in sugar and mix until combined. Blend on high speed for 1-2 minutes, until light and creamy.
Obs: It will harden in the fridge, so when ready to serve, simply blend with a hand mixer on high speed until creamy again.
Consumer suggestions: Serve with a cake or cookies.