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"Hot" Chocolate, Raw

4 cups almond milk*
1 vanilla bean (seeds only)
4-6 ounces raw peeled cacao bean pieces
3/4 cup agave nectar, yacon syrup or soaked dates
1 tsp. maca powder (optional)
1/4 tsp. cayenne powder (optional)

Add almond milk, vanilla bean seeds, maca, raw cacao bean pieces, and sweeter into a blender. Blend on high speed till creamy and smooth. Strain mixture through a fine strainer or cloth bag and add back into the blender. From here you can blend it up till warm or drink as is or put on the stove top and gently warm through, but do not bring it to a boil. Before serving, add some hot pepper to it for a warm sensation. Serve immediately.

*Almond milk is made by soaking 2 cups of almonds and adding them to 3 1/2 cups pure water with 2 pinches of salt and blending till smooth, then straining the mixture through a cloth bag. Almond milk keeps for 1-3 days in the refrigerator. Other non-dairy milks may be used, like oat, rice, soy, or made from other types of nuts or seeds. Follow your taste buds or those of your guest(s).

Variation: replace the vanilla bean with real vanilla extract, adding only a few drops at a time until the flavor is right for you.

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