Vegantines Day Hot Chocolate

• 2 Tablespoons Raw Cocoa Powder
• 2 Tablespoons Agave Nectar
• 1/2 Tablespoons Gluten-Free Oat Flour
• 1 teaspoon Cinnamon
• 1/4 teaspoons Allspice
• 1/4 teaspoons Ground Cloves
• 1 pinch Sea Salt
• 1 cup Pure Water
• 3 cups Unsweetened Almond Milk
• 1 teaspoon Vanilla Extract
• Optional Garnishes: Organic Strawberries Or Raspberries, Raw Cocoa Nibs

1. 1.
2. In a small bowl, whisk together the: cocoa powder, agave or your preferred sweetener, oat flour, cinnamon, allspice, cloves and salt.
3. 2.
4. In a medium saucepan, combine the cocoa mix and water.
5. 3.
6. Whisk together the cocoa and water over medium-high heat.
7. 4.
8. Bring to a low simmer and stir frequently (for about 3 minutes).
9. 5.
10. Reduce heat to medium and whisk in the milk.
11. 6.
12. Heat through and then stir in the vanilla.
13. 7.
14. Remove from heat and pour into a favorite mug.
15. Garnish as desired and enjoy!
16. Notes: You can find oat flour at some grocery stores or make your own by blending some oats in a coffee grinder or in a high powered blender such as a Vitamix.
17. Adding the oat adds thickness to the hot chocolate.
18. There is a traditional Mexican hot chocolate that is thick and deliciousits called Champurrado.
19. They use masa harina/corn flour to thicken it.
20. This hot chocolate reminds me of Champurrado but its a Good Clean Health version.

cocoa, flour, cinnamon, allspice, ground cloves, salt, water, unsweetened almond milk, vanilla, cocoa

Taken from tastykitchen.com/recipes/special-dietary-needs/vegantinee28099s-day-hot-chocolate/ (may not work)