Cheers to the coldest and snowiest winter Vancouver has had in many years!
I don’t know about you, but I get cold easily. During the winter months, you can always find me bundled up in a million layers sitting as close to the fireplace as possible. Sometimes I feel like the only way to warm up is to drink or eat things that will warm up my insides!
Good thing my recipe for vegan hot chocolate will warm you up right from the inside. The creaminess of the homemade almond milk and whipped coconut cream perfectly compliments the rich chocolate taste.
*Disclaimer: Drinking this hot chocolate will have you wanting to curl up by the fireplace with some blankets and a good book!
- 1 cup soaked almonds ((raw, unsalted))
- 4 cups filtered water
- 2 cups almond milk (heated)
- 1 tbsp dairy-free chocolate chips
- 1 tbsp + ½ tsp cocoa
- 2-3 dates
- ⅛ tsp vanilla extract
- ½ tbsp cinnamon
- pinch of sea salt
- 1 tbsp maple syrup (or more to taste)
- ¼ tsp vanilla extract
- 1 can full-fat coconut milk (I use Thai Kitchen)
- Soak your almonds overnight or for 3-4 hours in VERY hot water.
- Add your soaked almonds and filtered water to a high-speed blender and blend for 2 minutes on the high setting.
- Strain your almond milk mixture by pouring it into a nut milk bag or cheese cloth. "Milk" your almonds by squeezing and press all of the liquid out of the bag. Yes, homemade almond milk is THAT simple!
- Heat your almond milk on the stove or in the microwave.
- Add heated almond milk, dairy-free chocolate chips, cocoa powder, dates, vanilla extract, cinnamon and a sprinkle of salt to the blender and blend for 30 seconds or until smooth.
- Pour into a big mug and top with whipped coconut cream and/or vegan marshmallows (I like
- Dandies mini marshmallows)
- Chill a can of full fat coconut cream in the fridge overnight. I use Thai Kitchen
- and it works every time!
- Without shaking the can, take it out of the fridge and flip it upside down. Open the top using a can opener and pour out the "coconut water" (you can save this for a smoothie)
- Empty the coconut cream from the can and combine with the maple syrup and vanilla extract.
- Using a hand-held mixer, whip the coconut cream to perfection (1-2 minutes)
For visual instructions, you can watch the recipe video here: