This post is inspired by Heart of a Baker’s “Creamy Vegan Coconut Hot Chocolate”
Thanks to Pinterest and my slight (well, maybe, not slight) addiction to it, I stumbled upon this amazing recipe. I’ve been eyeing it for a couple months, waiting for the perfect time to make it: when it’s cool or rainy in Southern California.
I was up really early with my husband this morning and it was about 13 degrees Celsius. I found myself chilly at 6am and my stomach would not stop growling so I figured it was time to feed it. Instead of making my regular morning cup of green tea, I decided to indulge in some homemade vegan hot chocolate instead.
This is so easy to make! Just a few ingredients and minutes are needed and you have a cup of some love in your hands.
I followed Abby’s recipe at first with the exception of coconut shreds for garnish. Instead, I used Maui and Sons brand Roasted Coconut Chips (found it at my local 99 cents store!) which I pinched to make smaller pieces. Although I drank a cup of it right away, it was too creamy and chocolatey for me. I used 64% dark chocolate chips and used one cup as stated in the recipe above. Next time, I will cut it down to 1/2 cup.
I had a cup of vegan hot coco left since hubby is not a chocolate fan so I decided to experiment with it by adding 1/4 cup Almond Milk. Voila! The consistency of the drink is now so much better.
It doesn’t have a lot of Coconut taste to it; however, adding the shreds/chips added a hint.
Here are the ingredients I used:
To make 2 cups:
- 1 cup dark chocolate chips (I used Private Selection dark chocolate chunks) or cacao powder
- 1/2 cup Almond Milk
- 1 tsp Pure Vanilla Extract
- 1 can Coconut Milk
- 1/4 cup shredded coconut (or in my case, ground Coconut chips) for garnish.
- Heat a small sauce pan on medium-low heat.
- Combine all ingredients except garnish.
- Heat until chocolate is fully melted and incorporated in the drink. Stirring occasionally.
- When ready, divide into 2 mugs and top with ground coconut chips.
- Serve immediately.