Euphoria de Cacao: A Paleo-Friendly Spanish Hot Chocolate

Paleo-friendly Spanish Hot Chocolate recipe inspired by traditional chocolaterías in Madrid.

Time: (Prep, Cook, Total): 5 minutes, 0 minutes, 5 minutes

Servings: 4

Difficulty: Easy

Cuisine: Spanish, Paleo

Allergens

None

2 cups unsweetened almond milk 4 tablespoons raw cacao powder 2 tablespoons pure maple syrup 1 teaspoon pure vanilla extract A pinch of sea salt

In a small saucepan, gently warm the almond milk over medium low heat until it reaches a simmer.
Remove the saucepan from the heat and whisk in the raw cacao powder, maple syrup, vanilla extract, and sea salt until fully combined and smooth.
Pour into four cups or mugs and serve immediately.

The quality of the raw cacao powder is essential to this recipe; opt for a high-quality, organic powder for the best flavor.

This recipe is dairy-free, gluten-free, grain-free, and refined sugar-free.

You can substitute almond milk with coconut milk or cashew milk if preferred.

Euphoria de Cacao can be made into a frothy latte by using a milk frother.

This recipe does not require cooking, only warming.

Store raw cacao powder in an airtight container away from direct sunlight or heat.

Raw cacao powder has a shelf life of up to 2 years if stored properly.

Place a small dollop of whipped coconut cream on top, and garnish with a sprinkle of cinnamon or a cacao nib for an extra touch of elegance.

Per serving, Euphoria de Cacao contains approximately 250 calories, 23g fat, 14g carbohydrates, and 5g protein.