By Esther Boateng
Relax. Recharge. Reflect. This sums up the holidays in a nutshell for me, and I can’t think of a better way to achieve this than to indulge in a spot of ‘Afternoon Tea’, aka tea and biscuits (cookies). Brew some chaga tea, add your favorite cacao powder or hot chocolate blend powder, plus a few festive spices, cinnamon and clove, with a dash of cream and vanilla extract, and enjoy a heartwarming hug in a mug. Tea without biscuits is a culinary sin, so pair it with your favorite biscuit (cookie), such as almond biscotti, and your ‘Afternoon Tea’ will never be the same again.
Chocolate Almond Biscotti & Mexican Hot Chocolate
1 3/4 cups almond
flour (ground from Dr. Cowan’s Garden Crispy Sprouted Organic Almonds)
1 tsp. Dr.
Cowan’s Garden Parsnip Powder
- 1/4 cup cacao powder
- 1 Tbsp. ground coffee (optional)
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 2 Tbsp. arrowroot powder
- 3 eggs
3 Tbsp. oil or Dr. Cowan’s Garden A2/A2 Ghee
- 2 tsp. vanilla extract (optional)
- 2 Tbsp. almond extract
- 1/2 cup sweetener
- Handful of whole almonds for the batter mixture
1 cup brewed
chaga tea from Dr. Cowan’s Garden Chaga Nuggets
Up to 1/4 tsp.
Dr. Cowan’s Garden Pepper Salt
- 2 Tbsp. cacao powder or favorite hot chocolate blend powder
- 2 Tbsp. coconut cream
1/4 tsp. Dr.
Cowan’s Garden A/2 /A2 Ghee
- 1/4 tsp. cinnamon
- 1/4 tsp. clove
- 1/4 tsp. vanilla extract
- sweetener to taste
Chocolate Almond Biscotti Ingredients
Mexican Hot Chocolate Ingredients
Chocolate Almond Biscotti Directions
- Pre-heat the oven to 350 degrees F.
- Take 1 3/4 cups of almonds and grind into a fine powder. This is your almond flour.
- In a large bowl, add all the almond flour, parsnip powder, cacao, ground coffee, baking powder, baking soda, arrowroot, and whisk until well combined.
- Add the eggs, oil, vanilla and almond extract, and sweetener, and mix until the mixture is pourable. Stir in whole almonds.
- Pour the mixture into a loaf pan. Shake the pan and smack the bottom to release any trapped air bubbles.
- Bake for approximately 30 minutes or until firm to the touch.
- Remove from the oven and let it cool completely. Reduce the temperature of the oven to 300 degrees F.
- When the loaf has cooled completely, turn it out onto a cutting board, and slice into approximately 10 -12 slices, preferably with a sharp knife.
- Place the slices on a rimmed baking sheet and bake again for 25-30 minutes, or until relatively dried out and brittle.
- Remove from the baking sheet, let cool, and serve.
Mexican Hot Chocolate Directions
Add all the ingredients to a saucepan and bring to a boil over medium heat. Pour and serve.
• I like to heat the chaga tea in a saucepan until it’s just warm enough to drink, transfer it to a blender, and blend with the other ingredients until frothy.
• If your favorite hot chocolate blend powder already contains a sweetener, you may not need to add any additional sweetener.