Tis the season for blankets on the couch, keeping the fireplace fire going, and steamy hot chocolate. There’s no evening glass of vino or jumbo mug of morning coffee for me these days. No, it’s been plenty of hot chocolate as of late though. My three year old, of course, isn’t complaining, and I’ve been loving it too.
This recipe is super quick and easy. I make it dairy free with coconut milk 99% of the time. Today, we topped it with some whipped cream for the first time ever. It will be hard to go back now, after having billowy puffs of cream and swirls of extra chocolate atop. This hot chocolate hit a serious spot. Did I say hot chocolate? I mean hot cocoa, really. Hot cocoa is made with cocoa powder, hot chocolate is made with melted down chocolate. I just like to call it hot chocolate. We even sing a little ditty about hot chocolate at home. I’m not about to change the lyrics now. With that out of the way…
Homemade hot cocoa is inexpensive and doesn’t contain anything strange like the little packets at the store contain. Let the coconuts power you, cocoa indulge you, and the sugar sweeten your day or evening. Happy sipping!
Over the next week, I’m compiling a vegetarian Thanksgiving menu from my favorites list and from the abundance of not-to-be-missed recipes from cyberspace.
Quick Homemade Hot Cocoa Recipe
1 cup So Delicious Plain Coconut Milk (comes in a carton and is organic)
1 Tablespoon cocoa powder (I like Rapunzel’s organic cocoa and ethics code, they rock)
1 Tablespoon whole cane sugar (or sweetener of choice)
Optional non-dairy toppings:
Real whipped cream
Drizzle of chocolate syrup (I use Santa Cruz organic)
Heat the coconut milk in a small sauce pan until steamy, not yet simmering. In a mug, mix together the sugar and cocoa powder. Pour hot coconut milk into mug of cocoa and sugar, mix well. Burying in whipped cream and chocolate drizzle is optionally recommended.
My version doesn’t have cinnamon, nutmeg, chili pepper kick… consider this a base for you to spice up as you wish!