Cocoa Tahini Hot Chocolate

• 250 g unsweetened soy milk — Unsweetened soy milk
• 20 g potable water — Potable water
• 10 g roasted sesame tahini — Tahini from roasted sesame kernels
• 5 g unsweetened cocoa powder — Unsweetened cocoa powder
• 15 g pure maple syrup — Pure maple syrup

Method

1. 1Whisk a glossy cocoa-tahini baseAdd the water, tahini, 5 g cocoa, and maple syrup to a small saucepan.Look for: Everything is evenly positioned and ready for the next action.
2. 2Whisk for 45 seconds off heatWhisk for 45 seconds off heat until glossy and completely smooth.45 secLook for: The base is dark and shiny with no dry cocoa or pale tahini streaks.Safety: Avoid inhaling loose cocoa and disclose soy, sesame, and approximately 12 mg caffeine in the finished drink.
3. 3Measure ingredients: Heat with soy milkMeasure soy milk, potable water, sesame tahini, cocoa powder, and maple syrup using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Heat with soy milkWhisk in the soy milk gradually. Heat over medium-low for 5 minutes, whisking every 30 seconds, until the drink reaches 165°F and steams steadily; do not boil.5 minLook for: The hot chocolate coats the whisk lightly, stays pourable, and has no scorched specks or separated tahini oil.Safety: Thick hot chocolate can spit or boil over; use low heat, monitor continuously, and keep hands clear of steam.
5. 5Rest and serveRemove the pan from heat, whisk for 20 seconds.20 secLook for: The mixture is even and ready for the next action, with no dry pockets.
6. 6Rest for 60 secondsRest for 60 seconds, then pour the entire hot chocolate into one heat-safe 300 ml cup.1 minLook for: The surface is glossy, the drink is smooth and spoon-free, and no cocoa-tahini paste remains in the pan.Safety: Sip-test before drinking; the complete cup contains about 12 mg caffeine and the soy and sesame allergens.