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.
- 1 can (13 1/2 oz./400 ml.) light coconut milk (see
- 1 1/4 - 1 1/2 cups vanilla non-dairy milk
- 1/4 cup Dutch-processed cocoa powder (see
- 1/8 tsp. sea salt
- 3 1/2 - 4 Tbsp. agave nectar or pure maple syrup (or to
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
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
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
Pour into popsicle molds and freeze for later. Kids will love