3-4cardamom pods(sub with 1/2 teaspoon cardamom powder)
Heat together
1cupalmond milk(sub with cow’s milk or another plant-based milk of your choice)
3slicesgingerfreshly sliced
Optional
1 - 1 1/2teaspoonsraw sugar(sub with brown sugar, coconut sugar, turbinado, raw sugar, maple syrup, or honey)
Instructions
Combine cacao powder, cinnamon, nutmeg, and salt in a small bowl. Add 2-3 tablespoons of milk and stir well to incorporate into a paste.
If you are using the cardamom pods in this recipe, crush them in a mortar and pestle first to release their flavor and aroma. Alternately, crush with the flat edge a knife, or grind them in a coffee grinder reserved for spices.
Heat milk, ginger slices, and crushed cardamom pods (or cardamom powder) in a small pot over medium heat. Watch carefully, and reduce the heat just as it comes to a boil.
Add the spiced cacao paste into the hot milk, and stir until thoroughly incorporated. Stir occasionally for about 5 minutes with the heat on very low. The time will allow the cacao and spices to develop their flavors and harmonize together.
Choose your favorite mug and pour the spiced cacao through a strainer and into the mug. Add optional sugar if desired. Enjoy the taste, aroma, and experience.
Notes
I find that cow's milk is good with 1 teaspoon of sugar, while the almond milk is better with 1 1/2 teaspoons. If you use honey, do not ever boil it, as doing so makes it toxic to the body (Ayurvedic understanding). Depending on the milk you choose, be open to experimenting. Take notes until you get it perfectly to your liking.