Hot Chocolate with Coconut Milk and Kaniwa

Chocolate con Leche de Coco y Cañihua

In Peru the Hot Chocolate is thick, rich and creamy with a bit of spice.  When I was thinking about this recipe, I poured out the ingredients onto a plate.  The color palette is amazing isn't it? All of the textures and flavors ... the aromas! I knew this was going to be good ... love at first sight and smell! Oh but the taste ...


Serve it mid-day or anytime you need a boost of energy and a treat. The Kaniwa flour makes thick and nutritious because it is a protein powerhouse so all the joy and no guilt.
Perfect on a cold winter day!

2 Tbl Zócalo Kaniwa Flour
¼ tsp Mexican Vanilla extract
2 cups coconut milk, I use Turtle Mountain, unsweetened
¼ cup organic coconut milk, mixed well from a can
¼ cup dark brown sugar
2 Tbl cocoa powder
3 oz bar of Fair Trade 75% cocoa bar chocolate
1 Tbl orange zest
¼ tsp clove
½ tsp nutmeg
½ tsp cinnamon


Heat all ingredients over medium high heat. Continue to stir while all of the ingredients heat and meld together, remove from heat just as the bubbles appear.

Use a whisk to froth the hot chocolate for 1-3 minutes and pour into serving mugs for hot beverages. Top with chocolate shavings.

Share with loved ones ...
Compartir con sus seres queridos ...

Enjoy!
Lisa
glutenfreefoodie@gmail.com

P.S. I have had lots of questions about Kaniwa - one of  Zocalo Gourmet's Heritage Flours.  Kaniwa is a species of goosefoot, closely related to Quinoa and is indigenous to the Andes.  Highly sustainable to farmers because it is the most resistant crop resistant to low temperatures and high altitudes.  Kaniwa is a protein powerhouse and is an excellent alternative for Gluten Free baking - breads, muffins, pancakes and waffles.  It has an earthy yet nutty flavor.  You can purchase it at Whole Foods Markets, Amazon.com, Williams-Sonoma and Zocalo Gourmet for more info. I have more recipes in the works with the Heritage flours but in the meantime, try it and let me know what you think!