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
Other bloggers do vegan hot chocolate:
VEGAN HOT CHOCOLATE
1 can (14 ounces) regular coconut milk
1 can (14 ounces) light coconut milk
2 tablespoons cocoa powder
¼ cup chocolate syrup, or more to taste
¼ teaspoon salt
Place all coconut milk in a small saucepan. Whisk in the cocoa powder.
Bring to a simmer over medium high heat and let simmer a few minutes to thicken slightly.
Add remaining ingredients.
For an almond touch, add a dash of almond extract and sprinkle diced almonds on top of the whipped cream!
VEGAN WHIPPED CREAM
1 can (13 ounces) regular coconut milk (NOT light)
3 tablespoons powdered sugar
1 teaspoon vanilla
Pinch of salt
Chill the can of coconut milk for several hours, or overnight.
Open can and with a spoon carefully remove the top layer of solidified coconut cream (it will be about half of the can).
Whip at high speed with all remaining ingredients until the consistency of whipped cream, about 3 minutes.
Can be stored in refrigerator for about 8 hours.