Red Velvet Spiced Hot Chocolate –

Ingredients

• 2 x 400g tins full-fat coconut milk (free from gums/additives)
• 500ml beetroot juice
• 200g dark chocolate (roughly chopped)
• 60ml maple syrup
• 1 Zest and juice of orange
• 3 cinnamon sticks
• 1 star anise (optional)
• 1 tbsp vanilla extract
• 1 tsp orange extract
• 1 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp nutmeg
• Pinch sea salt
• 17.5fl. oz beetroot juice
• 7oz dark chocolate (roughly chopped)
• 2.1fl. oz maple syrup
• Step 1 Place all of the ingredients into the cooking pot and gently stir together using a silicone whisk or spoon. Secure the pressure lid and set the valve to the seal position.
• Step 3 Notes: Any cooled hot chocolate mixture can be transferred to an airtight container and stored in the refrigerator for up to 3 days. Re-heat in the Foodi using the SEAR/SAUTE function on LOW/1.