Paleo Hot Chocolate Shots

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I always cringe at around this time of year when all the variations of hot chocolate come out in the high street coffee shops. Served up in plastic takeaway cups with syrups, marshmallows, caramel pieces and whipped cream piled up high on top. 

Don't get me wrong - there was a time when one of these hot chocolates was the highlight of every day for me. But not any more. 

Nowadays, I like a dairy-free version, usually made with coconut milk. I like a hint of vanilla, to remind me of the sweet muskiness of those hot chocolates from the caf├ęs. And mine has raw cacao powder - less processed and supposedly full of antioxidants. Spiced with a little cinnamon and sweetened with just a dash of maple syrup, this is how I love to drink hot chocolate these days. 

It's quite rich in texture, so I serve them in little espresso cups, which is why they're called shots. Not so much that you feel like you've just eaten a roast dinner, and not so little that you're wishing for more. Any leftover hot chocolate mixture can be cooled, poured into a jug and then reheated the next day. How about that for instant hot chocolate? 

I hope you love it as much as we all do. 

Paleo Hot Chocolate Shots
Serves 8
400ml can full-fat coconut milk
2 x 15ml tbsp (2 x measuring tablespoons) raw cacao powder
2 tbsp maple syrup
1 tsp vanilla extract 
1 cinnamon stick


In a small saucepan, gently heat the coconut milk and then stir in the cacao, maple syrup, vanilla and finally drop in the cinnamon stick. Heat, stirring, for about 5 minutes and then pour into espresso cups to serve (remove the cinnamon stick first). I’ve tried stirring in some coconut cream too, but I prefer this just as it is: rich and velvety.

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