Hot Chocolate, although yummy, conjures up images of sugar, marshmallows and the resulting sugar spikes in the kiddies.  I have developed a GOOD FOR YOU version that you can serve without any guilt at any time. Easy to make, this has a couple of “tricks” to get you from a poor choice to a great one without sacrificing any taste. I have also provided a “raw” version (in the brackets) for anyone who wants to make an even better choice. Enjoy!

2 Cups Rice Milk (raw nut milk)
3 Tablespoons Cocoa Powder (raw cacao powder)
2 Tablespoons Maple Syrup (or raw Agave Nectar)
1.5 Tablespoons Mum’s Original Raw Roasted Hempseeds
1 Teaspoons ground Salba, a premium ground white Chia
1/8 Teaspoon vanilla extract (1/4 tsp raw ground vanilla)
Pinch of both pinch cinnamon and  nutmeg

Blend the Mum’s Roasted Hempseeds along with 1/4 Cup of the Rice Milk in a Magic Bullet until smooth. Add to the Magic Bullet the cocoa, syrup, Salba, vanilla, cinnamon, nutmeg & blend. Add the 1.5 remaining Rice Milk to a sauce pan and place on stove top element. Put on medium heat. Take the blended mixture and add while stirring to the  Rice Milk. Heat to desired temperature.  For a frothy “top” place 1 Tablespoon Hempseeds and  2 Tablespoons water in a Magic Bullet – blend until fluffy and top off the Hot Cocoa with it. Note: For a “new flavour” try adding 1 tablespoon of orange juice.