Well, the weather we’ve been having calls for a nice warm
cup of comfort. When you first go vegan, you realize that many of the
convenience foods you grew up on are now off-limits and the from-scratch
alternatives can be a little discouraging.
But just because Swiss Miss is off the table doesn’t mean
you’re out of luck. If you start with the right ingredients, you can make a good
cup of cocoa just as fast as the instant kind.
With a candy cane for a stirring stick |
Single-serving Vegan Hot Cocoa
Ingredients:
6-8 fl. oz vanilla nondairy milk
2-4 tsp cocoa powder or carob powder
sweetener to taste
(optional) flavorings such as cinnamon to taste
Directions:
with vegan marshmallows |
Dissolve the cocoa or carob powder into a couple tablespoons
of the soymilk, then whisk in the rest of the soymilk. You can do this right in
the mug if you want to. Add sweetener or flavorings if using.
Heat in microwave 1 or 2 minutes, or in a pan on the
stovetop until warm to your liking.
Top with vegan marshmallows or whip topping, and enjoy!
Now, whether you need sweetener or not depends on your
choice of nondairy milk, and also on whether you’re using cocoa or carob (carob
is inherently sweeter). An unsweetened soymilk paired with cocoa will
definitely need some extra sweetener; a sweet vanilla milk with carob probably
won’t.
If you want an extra rich and thick version, you can try coconut milk.
I find a high-protein soymilk* does the trick just fine.
Vegan hot cocoa, topped with rice whip |
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