Vegan Coconut Almond Hot Chocolate with Vegan Whipped Cream
February 13, 2012 in Vegan Recipes
Yes, it's true. Vegans can have Hot Chocolate, too.
Turns out Bobby Flay and I are soul mates. Well, pretty close anyway – we have the same favorite childhood candy bar: Almond Joy.
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:
Mexican Hot Cocoa, Elana’s Pantry
Vegan Hot Chocolate, Go Dairy Free
Dark Hot Cocoa, The Nourishing Gourmet
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.
What a great treat!
Thanks, Maria – it is really YUM.
I am far from vegan, but I know I’d love this!
Deborah – I’m not vegan at all, but do try to eat mostly meatless. This is a yummy treat just because of its deliciousness!
Does the vegan whipped cream stay whipped? I love hot chocolate but frankly would rather spend my calories on something that I have to chew! Beautiful presentation.
Eva – I hear ya. But really, this is a nice take on hot cocoa, with a lovely coconutty flavor. And, yes! I kept the whipped coconut milk in the fridge for a whole day and it was just fine.
Nice! I just reviewed a South American cookbook, which had a version of coconut hot cocoa that I enjoyed in Ecuador. Super delicious! I never thought to make whipped cream with the coconut milk. How fun! And what a treat to share this tasty treat with vegan friends. Good idea. :)
Thanks Amber! I must travel to South America someday – especially for the food!
This recipe is just perfect! I am always looking for some nice additions to my breakfast. Thanks a lot!
Marta – Perfect for a winter breakfast!
This looks divine!
I absolutely love coconut and will be trying this recipe soon!
Me, too Traci ` I am obsessed with coconut milk these days!
That looks wonderful! Isn’t coconut whip the best? I too used to love Almond Joy before going vegan.
Such a great combination of flavors, yes!
I have a question. Is it called “Coconut Almond” hot chocolate only because its supposed to taste like an almond joy? Because I don’t see any almond ingredients. One way or another though, it looks absolutely incredible :)
Thank you, Erin – forgot to add the almonds to the post. The nuts in the photo are diced roasted almonds sprinkled on top, and you can amp up the almond factor by adding a dash of almond extract! Cheers!