Ginger Spiced Hot Chocolate
2 x cups of oat milk (or you can use whichever milk you prefer)
1/2 of an 85g bar of Just Ginger Seed & Bean Chocolate, plus one square for grating on top
1 x can of coconut cream
2 x cinnamon sticks
In a pan gently simmer the milk on a medium heat and add in chocolate stirring until melted.
Pour into two mugs.
Top with a scoop each of pure coconut cream (keep the rest for a creamy winter veggie soup), a cinnamon stick and some grated Just Ginger Dark Chocolate.