While I’m not vegan (I tried, the lack of cheese was my downfall) I do enjoy vegan recipes! Especially when the recipes are substitutes for milk, which I am not particularly fond of. I set out to create a hot chocolate recipe that didn’t call for much sugar, mainly because I’ve been overloaded with holiday sweets, yet didn’t have the slightly bitter taste of pure cocoa powder. Almond milk to the rescue! The slight sweetness made up for the lack of additional sugar and a pop of vanilla give it the extra depth it needed. These three ingredients together stirred with a candy cane made for a delicious hot chocolate that is perfect for curling up with on a cold winter’s day!
Ingredients:
- 2 Cups Almond Milk (I prefer Silk Milk)
- 2 Tablespoons Cocoa Powder
- 1 Teaspoon Vanilla Extract
- Optional: Stevia or sugar to taste
Instructions:
1. In a saucepan on medium heat bring the two cups of almond milk to a simmer.
2. Add vanilla extract- stir to combine.
3. Add two tablespoons of cocoa powder. I found that the easiest way to create a smooth consistency is by whisking the powder into your simmering milk. The whisk helps to combat clumps! (If you wish to add additional sweetener do it now)
4. Pour hot liquid into mugs and garnish with a candy cane for a fun pop of peppermint.
5. Enjoy!
I love simple recipes, especially when you are heading in from the mountain and want something delicious and hot very quickly!
What are your favorite winter drinks? Let me know in the comments below!
, Follow @ChickadeeSays and like ChickadeeSays on Facebook to get updates, sneak peeks, and lots more pictures of Tinkerbelle!
