Serves 2 (600ml)
600ml plant based milk
3 tsp cocoa powder
25g Roots ‘n Shoots Salted Caramel protein powder
45g dark chocolate
2 tbsp maple syrup
1 tbsp salted caramel sauce – either shop bought or recipe below
⅛ tsp salt
Plant based whipped cream
Salted caramel sauce:
95g coconut sugar
5 tbsp plant based cream
2 tsp cornflour
To make the caramel sauce, in a small saucepan heat the sugar to a medium heat with 4 tbsp plant based cream, whisking constantly with a balloon whisk. Whisk for 5 minutes as it caramelises.
After 5 minutes, in a separate bowl make a slurry with the cornflour and the last tbsp of plant based cream, then vigorously whisk this liquid into the caramel.
Allow it to gently simmer for a further 5 minutes, then remove from the heat to cool.
To make the salted caramel hot chocolate;
In a saucepan warm the plant based milk over a medium heat. Whilst heating, snap the chocolate into the pan and stir until the milk is hot and chocolate is melted.
Add the hot milk to a blender along with the maple syrup, salt and salted caramel protein powder.
Blend until smooth. Then pour into 2 mugs and top with plant based whipped cream and salted caramel sauce.