Caribbean Hot Chocolate
OK, we know they didn’t come up with the concept completely by themselves…but they are pretty darn near perfect chocolate growers...those Chocolate beans from the Caribbean obviously made their way into some pretty creative foodie ideas and this is just one of them. Apparently this is a breakfast food...which I totally get, given the creamy richness of it.
Our chocolate beans are from much closer than the Caribbean. They have low food miles, are paleo, have zero sugar, gluten or dairy, very low in carbs and are packed full of antioxidants. We are very excited to be launching a completely new version of Brew Choc in the coming months that requires no brewing, just some boiling hot water! It is amazing and we cannot wait to share it with you! Still all of the same health giving qualities, with none of the fuss!
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 500 Grams coconut milk or other milk of choice Recipe
- 100 Grams cream BUY
- 1 egg yolks
- 1 Pinch ground cinnamon
- 1 Tablespoon vanilla bean paste BUY
- 100 Grams Brew Choc dry granules BUY
Do
- 1
Place all ingredients into Thermomix bowl and cook 8 min/80ºC/speed 4. Whip 30 sec/speed 8.
- 2
Strain through a sieve, sweeten to taste and enjoy. (I used pure maple syrup!)
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
