- Makes: 2 servings
- Hands On 10 mins
- Total Time 10 mins
While traveling in Israel, Minnesota blogger Molly Yeh discovered hawaij, a spice blend often sprinkled in coffee. In this recipe from her book Molly on the Range ($32.50, Rodale), she adds hawaij to her coconut-based hot chocolate for extra flavor.
unsweetened light coconut milk
unsweetened cocoa powder
instant espresso powder
Pinch kosher salt
Hawaij spice blend (recipe follows)
- In a medium saucepan, combine all ingredients (except hawaij). Cook over medium heat, stirring with a whisk, until mixture is hot but not boiling. Top each mug with a pinch of hawaij.
- How to Make Hawaij In a jar, combine 1 tablespoon each ground ginger and ground cardamom; 1/4 teaspoon each ground nutmeg, ground cloves and ground cinnamon; and 1/8 teaspoon salt.
(Hot Cocoa-Nut)Servings Per Recipe 2, sodium (mg) 97, Cobalamin (Vit. B12) (µg) 0, fiber (g) 0, carb. (g) 29, Niacin (mg) 1, Monounsaturated fat (g) 4, Pyridoxine (Vit. B6) (mg) 0, chol. (mg) 0, Thiamin (mg) 0, sat. fat (g) 10, Riboflavin (mg) 0, cal. (kcal) 247, vit. A (IU) 0, iron (mg) 2, Fat, total (g) 13, vit. C (mg) 0, sugar (g) 21, calcium (mg) 120, Potassium (mg) 18, pro. (g) 5, Polyunsaturated fat (g) 0, Folate (µg) 0, Trans fatty acid (g) 0