Hot Chocolate was one of the drinks that we stopped ordering when we initially entered the world of wellness. It’s typically full of sugar and dairy, both things that we try to avoid for the health of our bodies, minds, and our skin. But, here’s where west coast-based Recipe Developer and Food Stylist, Rezel Kealoha comes in. She developed a fantastic hot chocolate e-mag full of wellness tonics and drinks – no sugar or diary in sight. Her recipes are perfect for the holidays and we’re so excited that we get to share one with you.
We chose the Cardamom Hot Chocolate Bowl, it gets major bonus points because it’s made with antioxidant-rich almond milk, therapeutic cardamom, and a heap of our favorite glowy skin food- collagen! Once you try this, head over to her website and subscribe to her site to download her full free hot coco e-mag [limited until end of January] .
For this recipe, we think the gorgeous flowery name speaks for itself. We love recipes like that- ones that feel romantic and indulgent, like they belong in a period piece with corsets starring Emma Thompson. To us, a Cardamom Hot Chocolate Bowl feels rich, layered, a little spicy and sweet, and earthy, which is exactly what we look for in a beauty food. The Rose Water Coco Whip sets the drink over the edge by giving it a dose of femininity and grace to balance out the spiced chocolate, and the whole thing sends us over the moon.
PS. We highly recommend you take a few minutes to explore more recipes on Rezel’s website- especially if you’re looking for modern holiday dishes. We promise you’ll fall into a ‘Bookmark This Page..’ spree just like we did!
Cardamom Hot Chocolate Bowl with Rose Water Coco WhipServes 2
- 2 Cups almond milk
- 1 tablespoon rose bud tea
- 4-6 cardamom pods
- 250g dark chocolate bar cut into small pieces
- 2 scoops collagen
- 1/2 cup coconut cream (not milk) that has been placed in the fridge to harden.
- 1 tablespoon rosewater
- 1 teaspoon crushed rose buds
Place the milk, tea and cardamom pods in a milk or sauce pan and bring to a low boil. Leave to simmer on the stove for about 10 minutes on low heat to infuse the flavors into the milk. Using a fine mesh sieve, strain out the tea and cardamom and place the milk back into the pan. Add in the chocolate pieces to melt into the chocolate and warm up until it’s nice and thick. Whisk in the collagen until fully incorporated.
To make the coco whip place the coconut cream in a small bowl and use a whisk to whip until it’s light and frothy. Add in the rosewater and whip again.
Pour equal amounts of coco into two cups and spoon the coco whip on top and garnish with crushed rose buds.
Special thanks to Rezel Kealoha!
Photo by Rezel Kealoha