- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 267
- Total Fat
- 14 g
- Saturated Fat
- 8 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 2 g
- Sugar
- 23 g
- Protein
- 9 g
- Cholesterol
- 23 mg
- Sodium
- 479 mg
This Japanese-inspired hot cocoa uses kinako, a roasted soybean flour that is reminiscent of peanut butter, in combination with the chocolate to create something Molly describes as otherworldly. Give it a try, you won’t be sorry! Plus, you can use the soybean flour in cookie dough or smoothies, so don’t just buy it for this recipe…give it a whirl other places too.
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 267
- Total Fat
- 14 g
- Saturated Fat
- 8 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 2 g
- Sugar
- 23 g
- Protein
- 9 g
- Cholesterol
- 23 mg
- Sodium
- 479 mg
Ingredients
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Directions
- Whisk the milk, kinako, chocolate and a pinch of kosher salt together in a saucepan and heat over medium heat, continuing to whisk until smooth and melted. Ladle into mugs, then top with flaky salt and marshmallows, if desired.
