So this month in the Food Network magazine, my pal Bobby shares his coconut almond hot chocolate. He uses half regular milk and half coconut milk. But I wanted to see if this would be just as good totally vegan – using all coconut milk. C’mon, Bobby – you were so close!
And, I went even farther: vegan whipped cream! I skimmed the solid portion of a can of regular coconut milk and whipped it with a little powdered sugar – as recommended by this month’s issue of Cooks Illustrated.
I am happy to report success! This is hot cocoa that took a tropical vacation!
Happy Meatless Monday, Everyone!
— posted by Donna