A fragrant, warming cup of brew choc, with all the deliciousness of a hot cross bun and none of the guilt (or to be honest, fuss!)
Have a lovely Easter my peeps and drink up. This is so good for you, leave the sugar out if you really must, but it is good with a little sweetness. All the feels of a hot cross bun with none of the calories or gluten! You are welcome. Hop to it, then check out these other Easterey recipes that are laden with guilt:
Triple Chocolate Frangipane Tart
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Need
- 450 Grams milk of choice
- 50 Grams Brew Choc granules BUY
- 30 Grams coconut sugar
- 1 Teaspoon vanilla extract BUY
- 3 Drops doTERRA wild orange oil (optional) you can use the peel of one orange instead BUY
- 1 Pinch ground cinnamon
- 1 teensy Pinch ground cloves
- 1 Pinch black pepper
- 1 Pinch pink salt flakes BUY
- cocoa powder for finishing BUY
- icing sugar for the cross
Do
- 1
Place all ingredients other than the cocoa and icing sugar into the Thermomix bowl and brew 7 min/80°C/speed 1. Blend 20 sec/speed 8.
- 2
Strain into two cups. There is plenty of foam, so this can be a bit of a pain, but persistence is worth it.
- 3
While the brew is brewing, cut a circle of stiff paper that is larger than your cups, and then cut a cross pattern from the centre.
- 4
When your drinks are poured, sieve them both with cocoa. Lay the stencil over the top and sieve with icing sugar. The sugar melts quickly, so do this part directly before serving. Enjoy!
