Two hot chocolates, with a twist

First, I finally tried this tahini hot chocolate from Bon Appétit and I LOVED it! I’m going to have to make it more often in the winter. Or, you know, on a cooler summer day if I’m in Canada (can’t think of a cool summer day in Texas).

2 cups unsweetened almond milk (I used lactose-free milk)
2 Tbsp. agave syrup (nectar)
3 Tbsp. tahini
1 ½ oz. bittersweet chocolate, chopped

Heat almond milk and agave syrup in a small saucepan, whisking to dissolve syrup, until steaming. Add tahini and chocolate; whisk until smooth.

Then, I also tried this mushroom hot chocolate (affiliate link), which is essentially cacao, coconut milk powder, lucuma, and dried mushroom powder. I simply added hot water. It was surprisingly good! You can’t taste the mushrooms, it’s not too sweet nor do you need to add sweetener… I made it once to taste it (and enjoyed it!), then made it a few more times when I felt like I needed a hot drink in the evening. I highly recommend it!