I can never say no to a warm cup of hot chocolate. My favourite is one that is thick, creamy, not very sweet, slightly bitter and very very chocolatey!
I used to make my hot chocolate with milk, cream, corn flour, cocoa, jaggery and chocolate. It turns our absolutely amazing! Very creamy and very delicious! But I have always to make a healthier and more nutritious version that I and you can enjoy. And feel less guilty about finishing a big mug full!
This Hot Chocolate made with sprouted ragi flour and cashews is very thick, creamy and very chocolatey. It is thick enough that you can dip your churros and be very happy. The best part about this hot chocolate is that it can be made dairy free and vegan! A dairy free, vegan hot chocolate that is creamy, thick and luxurious and sure to satisfy your chocolate craving.
If you love to drink chocolate, you may like my Ragi Chocolate Milkshake that is nutritious and really delicious!
Here are the main ingredients:
Sprouted Ragi flour is very nutritious and a rich source of calcium and many other nutrients. It works really well as a thickener and brings a creamy texture when cooked well with a liquid.
Cashews bring a delicious nutty and creamy flavour. It help to balance the earthy flavours of ragi and make this hot chocolate feel induldent.
Cocoa Powder brings in the chocolatey flavour. You can use raw cacao powder or any cocoa powder that you prefer.
Dark Chocolate adds to the chocolatey flavour, brings a creamier mouthfeel and makes it taste more luxurious.
Jaggery is the main sweetener in this recipe. You can however switch it any other sweetener of your choice too.
Salt, just a pinch of it, balances the flavours and makes the hot chocolate taste richer.
You can make this hot chocolate with water, milk or any plant based milk as per your personal preference.
Here is the complete written recipe for you:
2 tbsp - Sprouted Ragi Flour 2 tbsp - Cocoa powder 50g - Dark Chocolate 4 tbsp - Jaggery 5-6 Soaked Cashews 2.5 cups - Water / Milk / Plant based milk 1/8 tsp - SaltIngredients
Instructions
Notes