Frost came early this year. Like, a month earlier than last year! It’s been down to freezing overnight these last few days, and not above about 7C during the day (45F in Amerispeak). Anyhoo, that means it’s perfect weather for hot cocoa!
Ready-made cocoa mixes are generally made with bovine mammary secretions, but happily, you don’t need them! If you’ve got cocoa powder, sugar and soya milk (or other non-dairy milk), you can easily make your own mug o’ chocolatey goodness.
If you’re feeling decadent, you can top your cocoa with vegan marshmallows or whipped cream. (I usually have mine naked, though. My thighs thank me for this restraint.)
Vegan hot cocoa
| British | American | |||
| 1 tablespoon | cocoa powder | 1 tablespoon | ||
| 1 to 1-1/2 tablespoons | sugar | 1 to 1-1/2 tablespoons | ||
| 2 tablespoons | water | 2 tablespoons | ||
| 250ml | soya milk (or other non-dairy milk) | 1 cup | ||
| 1/4 teaspoon | vanilla extract (optional) | 1/4 teaspoon |
1. Combine cocoa powder, sugar and water in a small saucepan over medium heat. Whisk to combine completely.
2. Gradually whisk in soya milk and heat until it’s very hot. Remove from heat and stir in vanilla extract, if using.
3. Pour into a mug and serve. If you want it to look foamy, like in the photo, pour all but a couple tablespoons into a mug, then whisk the remaining bit until foamy and top up the mug.
Makes one serving.
Variations:
- Peppermint hot cocoa: Add a couple drops of peppermint extract.
- Orange hot cocoa: Add a couple drops of orange extract.
- Cafe mocha: Use hot cocoa instead of regular soya milk in a latte.
Mmmmmmm, thank you; that’s exactly what I want!