الهوت شوكليت الأصلي

We use organic chocolate nibs, which are unprocessed and not exposed to high temperatures, making their antioxidants more powerful.

We put them in the blender and mix until they become liquid. We add coconut sugar (optional) if we decide to add it, and we grind it into powder beforehand to avoid a gritty texture.

We did not perform chocolate tempering; instead, we placed the mixture on parchment paper because we dedicated it for hot chocolate.

We added cinnamon, as we like it with it, and we can also add ginger, pumpkin puree, or any flavors we prefer.

And after finishing, we prepared a drink with milk. Enjoy!