Coconut Almond Hot Chocolate
After being outside for a day of skiing, going for a walk, or sometimes just coming home from work in the winter, it is nice to have a warm drink to take the chill off. Sometimes tea doesn’t cut it and your craving something a little sweet. Before you reach for the hot chocolate mixture, why not treat yourself to something really special and make yourself some homemade hot chocolate! I am sharing with you a vegan recipe that I created to be just as tasty as the typical dairy laden hot chocolate. I use whipped coconut cream to top it off, and as an alternative lite coconut milk in the drink itself.
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
Before you begin, chill a medium bowl and beaters in the freezer (for topping). To make hot chocolate, in a medium saucepan, bring coconut milk to a simmer with the vanilla bean and 3/4 of its seeds (reserving the rest for the topping). Add chopped chocolate and whisk to melt until a uniform color. Add almond extract, remove from heat and keep warm while you prepare topping. To make coconut whipped cream topping, remove bowl and beaters from freezer. Add coconut milk to the bowl, and whip to soft peaks, then add agave nectar vanilla beans and vanilla and continue to beat to stiff peaks. To serve, pour chocolate into mugs, and top with a bit of vanilla whipped coconut cream, some toasted almonds, and some toasted coconut as well as a little chocolate shavings. Enjoy!
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