This creamy rose hot cocoa is a fun twist on the traditional drink. It is sweetened with a light rose simple syrup, making the perfect pairing for the rich cocoa.
Ingredients
2 1/2 cups milk (raw, coconut*, or milk of choice)
3 tablespoons cocoa powder
3 tablespoons rose simple syrup
1 tablespoon dried rose petals
1 teaspoon vanilla extract
1 pinch unrefined salt
2 tablespoons collagen (optional)
Instructions
Add the milk and rose petals to a small saucepan. Gently warm over medium-low heat for about 5 minutes or until hot. If using raw milk, it is best not to let it get any warmer than 110℉ to preserve most of the beneficial properties of the raw milk. If desired use a milk frother to create foam.
In a small bowl or mug, mix the cocoa powder, rose simple syrup, vanilla extract, salt, and collagen if using. Stir with a fork or a small whisk until a smooth paste is formed. Add a few drops of milk or water if the mixture seems too dry.
Divide the cocoa paste between two mugs. Strain the rose petals, pour the milk into the two mugs, and stir gently to mix.
Serve each cup of cocoa with a generous dollop of whipped cream if desired.
Notes
*You can make your own coconut milk or use full-fat coconut milk from a can. Canned full-fat coconut milk is very thick; use two cans of water to thin it to a whole milk consistency.
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Recipe by Nourishing Simplicity at https://nourishingsimplicity.org/creamy-rose-hot-cocoa/