So, after making these pancakes I had some cocnut water (the water left in the can after taking out the coconut cream in a can of coconut milk), and it got me thinking.
Could I transform my egg chai into a tropical version of hot cocoa?
The answer is YES! I made a large cup filled with hot, smooth, thick, luscious, tropical hot cocoa with a thick frooth that kept me full and satisfied from breakfast to lunch!
The first one I made with coconut water topped off with some almond milk, and I have now spent the week trying different liquids.
The coconut version is the best so far,but the receipie works with plain water as well. Plain water brings out the flavour of the cocoa.
Made with almond milk or regular milk the cocoa flavour is milder. This is what I would use if I was making the hot cocoa for a child.
Seasoning enhanses the flavour even more. I have tried ground cinnamon, ground cardamom and fresh chili to go with the tropical theme.
You can substitute nut butter for more coconut oil or even use butter if that is more up your alley.
And please feel free to up or down the amounts of sweetener and cocoa to your taste!
To make one large breakfast serving you need:
- 1 1/3 cup, or 3 dl, liquid (coconut water, plain water, almond milk, regular milk or a mixture)
- 3 teaspoon cocoa powder
- sweetener equivalent to 1 teaspoon sugar, I use birch xylitol
- 1 heaped tablespoon nut butter, I like hazelnutbutter the best
- 1 heaped tablespoon coconut oil
- 1/4 teaspoon vanilla powder (optional but tasty and adds sweetness)
- seasoning of choice (optional)
- 2 eggs
Put the nut butter, coconut oil, cocoa powder, sweetener, vanilla powder and seasoning in a tall bowl suitable for a handmixer.
Crack the etts into a small bowl.
Heat your liquid of choice to boiling point. Pour into bowl. Let coconut oil dissolve.
Start blending with a handmixer. Pour in eggs while blending and continue blending for another 20 seconds or so. Taste and adjust amount of sweetener as desired.
Pour into a glass and enjoy!