Post number 13 for VeganMoFo.
Hot chocolate is another one of things that I look forward to during Autumn. While it has been very warm during the days, the evenings have been cool. The colder air has put us in the mood for hot chocolate. My favorite element of our hot chocolate is the subtle undertone of heat. It is not very sweet and I have found that the beauty in this drink is the cocoa, vanilla, and cayenne. In playing with the recipe, I have learned the sweeter the drink, the less of the flavors that you taste. Have no fear, if you do not like spicy foods, you can leave out the cayenne.
So here is my take on hot chocolate.
Rich and Creamy Spiced Hot Chocolate
3/4 c unsweetened almond milk
3/4 c mimic creme (soy creamer would work here as well)
2 Tbsp vegan gluten free chocolate chips
1/4 tsp vanilla
1/4 tsp cinnamon
3 tsp Mayan cocoa (includes cocoa, cinnamon, and cayenne pepper. If you don't have this you could add in more cinnamon and cayenne pepper to your cocoa to taste.)
1/4 tsp agave nectar
Vegan marshmallows (Dandies or Sweet and Sara)
Place the almond milk and mimic creme into a small saucepan. Heat slowly on med-low heat. Add the chocolate chips and whisk until melted. Then add in the vanilla, cinnamon, cocoa, and whisk vigorously until the cocoa dissolves. Add in the agave nectar and take a small taste to see if it is sweet enough to your liking. Don't forget that the sweeter you make it, the less you will taste the flavors.
When hot enough, pour into a mug and top with several vegan marshmallows. Enjoy your warm beverage!