This is thick, warm, and richly chocolatey – perfect for the gloomy weather that suddenly plagued Hamilton! Seriously, I thought we were approaching summer. Clearly not.
The psyllium husks add the thickness and fibre to this drink, making it feel rich and satisfying (in fact, I overcooked the mixture and it turned into a pudding, so I had to add more milk to thin it!). Cocoa powder is the perfect pick-me-up for a cloudy day, filled with polyphenols, antioxidants, and brain-happy chemicals. Peanut butter – that’s just the definition of comfort, isn’t it? Plus, it adds protein, fibre, minerals, and lovely fats.
If you like, you could top this with a dollop of cool whipped cream (coconut or dairy) and a sprinkle of cacao nibs – I just used cinnamon, because, well, I love it! Actually, I made this for my sister (who doesn’t have quite my crazy enthusiasm for the sweet spice), but I couldn’t help myself. Just one little sprinkle . . .
This recipe can be gluten-free, grain-free, vegan, dairy-free, and egg-free.
Preparation time: 2 minutes
Cooking time: 2 1/2 minutes
Serves 1
Ingredients:
– 1 cup milk of choice
– 1-2 Tablespoons cocoa powder (I used quite a bit, you may like less)
– 1/2 teaspoon vanilla essence or pinch ground vanilla bean
– scant 1/2 teaspoon psyllium husks
– 1 scant tablespoon smooth peanut butter
– 1-2 teaspoons rice malt syrup
– pinch salt, optional
– cinnamon, whipped cream, cacao nibs, etc. (to top)
Method:
1. In a medium glass jug (or bowl), combine all ingredients. Microwave on high for 2 minutes, then whisk. Microwave for a further minute (on high), then whisk well to remove any lumps. Microwave for another 30 seconds, pour into a mug, top with whatever you’d like, and enjoy!