Notice how everything is chocolate lately? I know. I’m obsessed. I went to my cousins house a couple of days ago & she is on the same diet I am on and asked me how to make really yummy hot chocolate. It was all rainy and glorious, and what is really better on a day like that than hot chocolate?! I have made vegan hot chocolate before, but I really hadn’t tweaked it or made anything I thought was out of this world. I decided I should delve in and figure out a really creamy yummy mix that is dairy & refined sugar free. So here it is. Frothy, yummy, chocolaty deliciousness. Thanks Mercedes for the prompting for this recipe. In the words of my four year old; “Mom! Amazingness! The best hot chocolate EVER!”
If you want to be ambitious and take the extra step, make sure you don’t shake your coconut milk & when you open it skim a few tablespoons of the fat off the top & whisk in your electric mixer with a tad bit of honey and a pinch of cinnamon for some whipped cream to top.
HOT CHOCOLATE (Serves 2)
1 Can full fat coconut milk
1 1/4 cup almond milk (or non dairy milk of choice)
1 cinnamon stick (or 1/4-1/2 tsp ground cinnamon depending on how much you like!)
3 Tablespoons unsweetened cocoa powder
3 generous Tablespoons raw honey (or if you want to use less honey add stevia to taste)
1 heaping Tablespoon coconut oil
1/2 teaspoon vanilla
1 pinch sea salt or pink salt
In a medium saucepan add canned coconut milk, almond milk & cinnamon stick. Bring to a boil, then reduce to low and simmer for 10 minutes. (If you don’t have a cinnamon stick, skip this step & add ground cinnamon with other ingredients if desired.) When 10 minutes is up, add cocoa powder, honey, coconut oil, vanilla & salt bringing back up to a boil, whisking rigorously to froth, or use a frother if you have one. Ikea has a tiny one for I think $1 that is AWESOME!
Serve with coconut whipped cream and a pinch of cinnamon if desired. Enjoy!