Saturday, January 12, 2019

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.

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