Hot Chocolate (dairy free)

It took me a while to get this right. Hot chocolate, even instant, has a consistency that it really needs to have to feel like you’re drinking hot chocolate. I originally started out using rice milk and I was never quite satisfied with the results. It wasn’t until I tried the Ripple Half & Half did it taste and feel like real hot chocolate. Feel free to use less or more sugar to get it to your liking. I highly recommend adding the coffee extract or espresso powder. It really enhances the chocolate flavor. That’s why I almost always use it whenever I make something chocolate.

1 ½ tbsp dairy free Dutch processed cocoa powder*

4 tbsp sugar (adjust to your preference)

Pinch of salt

1 ½ cups of Ripple Half & Half (or the milk substitute of your choice**)

½ tsp vanilla extract

½ tsp coffee extract (or espresso powder)

·      Whisk together cocoa powder, sugar, and salt in a small pot. If your cocoa powder is lumpy, you should sift it first.

·      Very slowly whisk in the half & half.

·      Add the vanilla and coffee extracts.

·      Bring to a slow boil.

·      Pour into your favorite mug. This recipe makes enough for 1 huge mug, 2 regular coffee cups, or 3 small cups.

*I prefer using Savory Spice Shop’s cocoa powder.

**If you use a different milk substitute, you will need to add at least ½ tsp of xanthan gum to get the right texture. Add it to the dry ingredients.

NOTE: I receive no compensation for mentioning a specific product. I find I get the best results with these products and I want you to be able to achieve the same results.

Dairy Free New England Clam Chowder

You will not miss the dairy in this soup at all. It’s thick, rich, and creamy. If possible, I would highly recommend using the Ripple non-dairy half & half (original flavor)*. It really makes the difference. If you do not want to use xanthan gum, then just use a little more corn starch. If you can’t use the Ripple non-dairy half & half, then use the diary free milk substitute of your choice and add another ½ tsp of xanthan gum or 1 tbsp more of cornstarch. The xanthan gum really helps recreate the creaminess of milk.

3 slices of cooked bacon, cut into pieces or crumbled

1 tbsp olive oil

1 onion, chopped

2¼ cups clam juice (reserved juice and bottled clam juice until you reach the total amount needed)

1 tsp of dried thyme or 3-4 sprigs fresh thyme

1 bay leaf

2½ cups of chicken stock

½-1 tsp xanthan gum

1 lb diced potatoes (diced hash browns are a great short cut)**

3 cups of Ripple Half & Half original flavor

1 ½ tsp cornstarch

6 cans of minced/chopped clams drained (reserve juice)

¼ cup dry sherry

½ tsp Worcestershire sauce

·      Heat olive oil in large pot.

·      Cut bacon into small pieces and cook in oil until crispy.

·      Add chopped onion. Cook until tender and translucent (about 5 minutes).

·      Add clam juice, chicken stock, thyme, and bay leaf.

·      Add hash browns and clams.

·      Bring to a boil then stir in xanthan gum.

·      Simmer until it starts to thicken.

·      Combine cornstarch with chilled Ripple Half & Half.

·      Stir in Ripple Half & Half/cornstarch mixture, dry sherry, and Worcestershire sauce.

·      Bring to a slight boil and then simmer for 15-20 minutes.

·      Serve and enjoy!

*Do NOT use the vanilla flavored Ripple Half & Half. Below is the picture of the bottle so you know what to look for. It's not my picture. I got it from their website.

**I like using the diced hash browns. It cuts down on a lot of prep time. However, if you really want to use fresh potatoes, go for it. Peel (or not…it’s your choice), dice, and partially cook your potatoes by boiling them. Drain them and add to the chowder instead of the hash browns.

NOTE: I do not receive any compensation from Ripple or any other company. I mention specific brands because they are the ones that I use and I find that they give me the best results or I prefer their taste and/or texture.