It's about time for a new post, am I right? My apologies- this insanely delicious hot cocoa should make it up to you. After Christmas I hightailed it out of the States for a little vacation with one of my closest gal pals. We traveled to Toronto, Niagara Falls, and to Buffalo. It was heavenly. But now I'm back, and the cooking continues. Oh, yes, and Happy New Year!
Unsweetened almond milk
1/3 cup Bensdorp Dutch process cocoa (or any other high quality unsweetened cocoa powder)
1/4 cup sugar
1 vanilla bean
Rice or Soy whipped cream (both available at Whole Foods)
Pour your coconut milk in a pot on the stove top over medium heat. Next add in a cans worth of almond milk to the pot. Whisk in the cocoa powder and sugar. Using a sharp knife, scrape the vanilla seeds out of the bean and whisk into the pot. Allow to simmer for a few minutes until it reaches desired temperature. Ladle into 2 large mugs, top with whipped cream and serve.
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