Vegan Tulsi~Rose White Hot Chocolate

We all deserve a rich, decadent treat- especially after coming in from the cold. There is no drink more synonymous with winter than hot chocolate. Its rich, creamy texture helps warm the bones and is a true treat that kids of all ages love. We have put an herbalist's spin on this decadent vegan white hot chocolate, and intertwined flavors and aromas of a summer garden. Aromatic Holy Basil (Tulsi or Sacred Basil) imparts a sense of calmness and grounding, while delicate rose helps the body and mind to relax, inspiring feelings of love and compassion for oneself and others. 


Vegan Tulsi~Rose White Hot Chocolate

Serves 2

  • 2 cups full-fat organic coconut milk
  • 2 cups water
  • 2 tablespoons raw organic cashew butter or sunflower seed butter 
  • 3 tablespoons cocoa butter - we used Mountain Rose Herbs, organic cocoa butter
  • 1/4 vanilla bean pod- split in half and seeds scraped out
  • 2-3 tablespoons pure maple syrup
  • pinch pink Himalayan sea salt
  • 1 1/2 tablespoons dried, crushed tulsi leaves 
  • 1 dropper-full of Avena's Sacred Basil Glycerite
  • 2 droppers-full Avena's Rose Petal Elixir
  • 2 cardamom pods (optional)

In a small saucepan, add 2 cups of organic coconut milk, water, cocoa butter, Tulsi leaves, vanilla bean (seeds and pod), cashew butter, cardamom pods (if using), and bring to a simmer, stirring occasionally. Let this mixture continue to simmer for 10 - 15 minutes. Once all the ingredients have combined, add in maple syrup and stir for 2 minutes. Strain mixture through a sieve or coffee filter to remove the Tulsi leaves, vanilla bean pod, and cardamom pods. Add a pinch of sea salt and stir to be sure all the ingredients have thoroughly combined. In each mug add 2 droppers-full of Rose Petal Elixir and 1 dropper-full of Sacred Basil Glycerite. Pour white hot chocolate into two of your favorite mugs, stir, and garnish with dried rose petals. Share with the ones you love.


Avena Botanicals
Avena Botanicals


1 Response

Robin Rose Bennett
Robin Rose Bennett

January 26, 2018


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