Red Velvet Spiced Hot Chocolate
Feeling festive? Then whip up this Red Velvet Spiced Hot Chocolate in less than 10 minutes. Made with zero processed sugars and suitable for those following a dairy-free, Paleo, or vegan diet.
Ingredients
- 2 x 400g tins full-fat coconut milk (free from gums/additives)
- 17.5fl. oz beetroot juice
- 7oz dark chocolate (roughly chopped)
- 2.1fl. oz maple syrup
- 1 Zest and juice of orange
- 3 cinnamon sticks
- 1 star anise (optional)
- 1 tbsp vanilla extract
- 1 tsp orange extract
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg
- Pinch sea salt
Instructions
Step 1
Place all of the ingredients into the cooking pot and gently stir together using a silicone whisk or spoon. Secure the pressure lid and set the valve to the seal position.
Step 2
Select PRESSURE, LOW, and set the time to 5 minutes. Once cooking is complete quick release the pressure. Carefully remove the lid once the valve depresses, give a quick whisk or stir, and serve with toppings of choice.
Step 3
Notes:
Any cooled hot chocolate mixture can be transferred to an airtight container and stored in the refrigerator for up to 3 days. Re-heat in the Foodi using the SEAR/SAUTE function on LOW/1.