Tahini and agave hot chocolate

This one comes from my recipe testing days at Sun Basket. I was tasked with developing Paleo-friendly desserts, and somehow almond milk, agave and cocoa powder all get the Paleo thumbs-up (depending on who you ask). Tahini adds a nuttiness to this hot chocolate that makes it a unique and delicious treat. Make sure to whisk the mixture really well so that it doesn’t clump up.



2 cups almond milk
2 tablespoon agave syrup
2 tablespoons tahini

2 teaspoons unsweetened cocoa powder
1/4 teaspoon cinnamon
A pinch of nutmeg
Whipped cream (optional, of course)


In a sauce pot over medium-low heat, warm the milk and agave syrup until it starts to simmer and the agave melts. Add the tahini, cocoa powder, cinnamon and nutmeg, and whisk to combine. Let simmer another 2 to 3 minutes, and then remove from the heat.

Pour into mugs and serve topped with whipped cream, if you're feeling like really pampering yourself.