Hot Cacao With Cardamom + Tahini (Vegan)rn Recipe

I recently crafted a Raw Cacao Hot Chocolate using unsweetened almond milk, raw cacao powder, tahini and a splash of maple syrup. A hint of cardamom and a pinch of sea salt round it out precisely. This truly inventive vegan drink has a unique twist that undoubtedly invites further exploration.

I recently decided to experiment with a new twist on my favorite raw cacao hot chocolate and ended up with this unique hot cacao with cardamom + tahini recipe. I mixed 2 cups unsweetened almond milk with 2 tbsp of raw cacao powder and added 1 tbsp tahini for that unexpected nutty kick.

To sweeten things up I stirred in 1 tbsp maple syrup and a pinch of sea salt, then tossed in ½ tsp ground cardamom which gives it a spicy edge that really surprises you. Sometimes I add ¼ tsp vanilla extract if im feeling extra creative.

There’s something so interesting about mixing these ingredients together that results in a healthy cacao drink which feels both organic and adventurous. It might even remind you of some of your favorite 100% cacao recipes or herbal recipes you find online.

I hope you enjoy experimenting with this recipe as much as i did even if it sounds a little offbeat at first.

Why I Like this Recipe

I really like this recipe for a bunch of reasons. First, I love how it makes me feel all cozy and warm. The way the almond milk, cacao, and cardamom mix together just gives me big comfort on a chilly day. Second, im all about healthy choices and this recipe being vegan and using natural sweetners like maple syrup really fits my vibe. Third, I enjoy the unique blend of flavors; the tahini adds a nutty twist that makes it totally different from regular hot chocolate and i just cant get enough of that. Lastly, its super simple to make which makes me feel like i can whip it up any time i want without any fuss.

Ingredients

• Almond milk: low in calories, rich in vitamins but sometimes missing enough protein.
• Raw cacao powder: provides antioxidants and fibre while giving a deep, chocolaty kick.
• Tahini: packed with healthy fats and proteins; it adds a nutty smooth texture.
• Maple syrup: a natural sweetener that enhances flavor despite having its own sugars.
• Cardamom: an aromatic spice that helps digestion and boosts the drink’s flavor.
• Sea salt: a pinch that deepens flavor and balances the sweetness of the cacao.
• Vanilla extract: an optional hint that introduces warmth and extra flavor depth.

Ingredient Quantities

• 2 cups unsweetened almond milk (or any plant based milk u like)
• 2 tbsp raw cacao powder
• 1 tbsp tahini
• 1 tbsp maple syrup (adjust to taste)
• ½ tsp ground cardamom
• A pinch of sea salt
• Optional: ¼ tsp vanilla extract

How to Make this

1. Pour 2 cups of unsweetened almond milk into a small saucepan and warm it over medium heat until it’s hot but not boiling.

2. Stir in 2 tbsp of raw cacao powder gradually, making sure to whisk constantly so no lumps form.

3. Add 1 tbsp of tahini to the saucepan and keep stirring until its smoothly mixed into the milk.

4. Mix in 1 tbsp maple syrup and ½ tsp ground cardamom, then add a pinch of sea salt.

5. If you like a little extra flavor, now’s the time to pour in ¼ tsp vanilla extract.

6. Keep stirring everything together for about 3 to 5 minutes so the flavors nicely blend.

7. Be careful to not let the mix boil as it can change the texture and taste.

8. Once it’s heated through and looks well-combined, carefully take the saucepan off the heat.

9. Pour your hot cacao into your favourite mug.

10. Enjoy your vegan hot cacao while it’s warm and delicious.

Equipment Needed

1. Small saucepan
2. Measuring cups
3. Measuring spoons
4. Whisk
5. Stirring spoon
6. Mug
7. Stovetop or other heat source

FAQ

Hot Cacao With Cardamom + Tahini (Vegan)rn Recipe Substitutions and Variations

• For unsweetened almond milk you can try using coconut milk, oat milk or soy milk if you’re looking for a different flavor.
• If you’re out of raw cacao powder, unsweetened cocoa powder can be used instead, but the taste might be slightly different.
• If tahini ain’t available, you might want to replace it with cashew butter or sunflower seed butter.
• Maple syrup can be substituted with agave nectar or even date syrup if you need a different sweetener.
• While ground cardamom is unique, a pinch of cinnamon or nutmeg can work as a backup for a warm spice note.

Pro Tips

1. Try warming your almond milk on a lower heat setting and stir constantly so you don’t end up with any annoying lumps, it really makes a difference in texture.
2. Make sure to add cacao slowly while whisking – it helps everything mix together smooth, and trust me, you’ll get a richer flavor that way.
3. If you’re into extra flavor, experiment with a dash more vanilla or even a sprinkle of cinnamon, but add them in small amounts so it doesn’t overpower the mix.
4. Watch that heat like a hawk – keeping it from boiling not only keeps the texture creamy but prevents the flavors from getting all weird and bitter over time.