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eat, drink & be vegan Publisher: © 2007 by Dreena Burton ISBN: 1551522241 |
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Reprinted with permission from the author, Dreena Burton.
Hot Coco-Cocoa! (p. 224)
Makes 4-5 servings (3 1/4 - 3 1/2 cups)
Hot cocoa takes on a new life in this recipe with the addition of light coconut milk. Creamy, rich tasting, and satisfying, this hot drink can also be served as a dessert.
Ingredients
- 1 can (13 1/2 oz./400 ml.) light coconut milk (see Cook's Notes)
- 1 1/4 - 1 1/2 cups vanilla non-dairy milk
- 1/4 cup Dutch-processed cocoa powder (see Cook's Notes)
- 1/8 tsp. sea salt
- 3 1/2 - 4 Tbsp. agave nectar or pure maple syrup (or to taste)
Directions
In a pot on medium heat, combine all ingredients (starting with 1 1/4 cups of non-dairy milk) and whisk until cocoa is well incorporated. Continue to whisk occasionally until very hot but not boiling. Taste test, and add remaining non-dairy milk to thin if desired. Reheat if needed, and serve in individual glasses.
Cook's Notes
Light coconut milk provides a rich coconut flavor without the extra fat of regular coconut milk. If using regular, you may need to reduce the measurement and increase the non-dairy milk to make it less rich.
You can use regular cocoa powder, but Dutch-processed cocoa powder has a richer, milder flavor since it has been processed to reduce its acidity.
Try this hot cocoa topped with thinly sliced fresh strawberries. Also as a light dessert item, serve topped with soy whipped cream and sprinkled with toasted coconut, grated dark chocolate or fresh berries. Of course, who could forget vegan marshmallows in that rich hot chocolate? Individual servings can be enhanced with a shot of orange, coffee, hazelnut, or other liqueur.
Pour into popsicle molds and freeze for later. Kids will love them!