Hi Everyone!
Happy Fridayyyy guys, and Happy 1-year Blogiversary to me! It is a thing, and I really cannot believe that a whole year has flown by. As adults, we may learn an interesting new fact here or there, but I think it is pretty rare to learn a whole new skill set! That has been the most fulfilling part of this past year: the very sharp learning curve, and constantly challenging myself to absorb and implement as much knowledge as I can. As a mom of toddlers, I felt my brain slowly turning to mush, one sing-a-long at a time. This blog has honestly changed all of that. I love the baking, the photographing, the editing, the writing, but most of all, I love having a community of adults from all over the world that I basically chat with on a daily basis. So, thank you all, so much, for letting me continue to learn, and for being so damn encouraging.
Soooo, I’m a little short on chill weekend vibes at the moment, because I have about 1 trillion things to do to get ready for Passover, which happens to be 1 week away!! The list includes, but is not limited to: spring clean entire house, cook for 20 people as I’m hosting the holiday dinner, and get ready for lots of house guests!!! All AMAZING things, just, you know, gotta do it.
Coming up, I have the only Passover-friendly, gluten-free dessert recipe you’ll ever need next week! In the meantime, I have to share this super simple 3-Ingredient Hot Chocolate recipe with you! Added bonus? It’s VEGAN and has no refined sugar to speak of. You seriously have to make this! I’ve made it about 4 times in the past few weeks because my kids are obsessed. I actually give it to them in tiny espresso cups, and it’s really funny because it looks like they’re holding tiny mugs – haha!
I use almond milk in here, but the truth is that you can use any nut-milk, or even organic regular milk if you feel like it. Then, I whisk in pure maple syrup, and a few tablespoons of unsweetened cocoa powder. I heat the whole mixture up in a small saucepan until the cocoa powder dissolves, and it goes straight into the mugs. Mini marshmallows are a must, extra points if you torch them!
If, by some chance you have any leftover, I pour it into a carafe, and refrigerate – hi, chocolate milk! I don’t want to drive you crazy, but once you’ve chilled it, you could add some ice cubes or a frozen banana, and blend it up, it would be FROZEN Hot Chocolate! Yesssss.
I love seeing all of the recipes that you all are making from the blog! Remember to tag your Instagram pics with #lionsbread so I can see 🙂 xoxo, L
3 INGREDIENT HOT CHOCOLATE - VEGAN + NATURALLY SWEETENED
Rich, chocolatey, and way too easy! My favorite homemade Hot Chocolate
Ingredients
- 4 c unsweetened almond milk
- 3.5 T unsweetened cocoa powder
- 3 T pure maple syrup or more, if you prefer it sweeter
- 1 pinch kosher salt optional
Instructions
Combine all of the ingredients in a small saucepan, and whisk well to combine. Place saucepan over medium heat, whisking constantly until bubbles form around the edges of the pan, and the cocoa powder has dissolved, about 5 minutes. Top with ALL the ‘mallows.