From the White Lotus Kitchen

Tamara's Warm Winter Spiced Cocoa


The holiday season calls for scent and spice, fires that warm, and times to gather in celebration and reflection. Nothing carries more of these notes than this creamy, hot elixir that warms you from the inside out on a chilly day and offers you the perfect excuse to curl up with a cup. This unconventional take on hot chocolate brings together quality ingredients that taste incredible with a drink that nourishes you. Relax, reflect, and enjoy! 


8 oz hot, simmering filtered water
1 Tablespoon tahini (can substitute almond butter)
4 teaspoons cacao
1-2 soft pitted dates (depending on size and amount of sweetness preferred)
1/4 teaspoon cinnamon
Nutmeg to taste (fresh grated is always nice) extra for topping cocoa
Pinch of ground cloves
Pinch of sea or pink salt
(Chunk of raw cacao butter--highly recommended for extra rich indulgence, if available to you)


Place all ingredients in the blender (vent slightly for steam).  Blend until frothy.  If using cacao butter start the blender on low, allowing the cacao butter to melt, then turn to high speed for a wonderful creamy froth.  Top hot cocoa with extra nutmeg and savor.