Vegan Hot Chocolate

Oh the weather outside is frightful, but this hot chocolate is SO delightful! I don’t have a fireplace in my flat so these lyrics seem much more fitting. And this vegan hot chocolate truly deserves a song lyric because it’s so sensational!

This hot chocolate is a little different than the classic as I’ve used carob powder instead of cocoa. Combined with chaga powder (optional), cinnamon, maple syrup and soy milk, it is one to go down in history! I had received carob powder and chaga powder from a german company called, PureRaw. Who had sent me these products to try. What I like about their website is that you can order ingredients that are really hard to find in the local grocers (at least the ones near me). I’ve always wanted to try carob in fact, but it’s impossible to find here in France. So this early Christmas gift was certainly well received. As for the chaga powder, this was an ingredient that intrigued me. There has been so much buzz about the health benefits of mushroom powders (chaga powder) as of late that I’ve been eager to try it. In fact Rich Roll recently had Tero Isokauppila come on his podcast who is an expert in mushrooms and their health benefits. 

You might be wondering why on earth I’d want to sub cocoa powder for carob….and I get it. Cocoa powder is a classic fav. But what I like about carob powder is that it’s caffeine free. So it’s the perfect cocoa powder substitute when you’re looking for a late night cuppa sans insomnia. As for the difference in taste, it’s very subtle, but it’s a little more sweet and roasted in flavour. I find the carob powder deliciously addictive! And I’ve sort of been using it obsessively: in my hot chocolates, and in overnight oats for breakfast. But, if you don’t have carob powder this hot chocolate can certainly be made with the good old fashioned cocoa powder.

As for the Chaga powder. I honestly didn’t know how I was going to use it when I received it from PureRaw. But it was recommended that I use it for tea or lattes because it has a subtle sweet taste that’s not very overpowering. I found that description completely accurate, and it worked perfectly in this recipe. The carob and cinnamon definitely took precedence in this tasty hot chocolate mixture. Of course, adding in the Chaga powder is optional – not a make or break. But if you too are wondering how to add this nutritional powerhouse to your diet this Hot Chocolate will certainly do the trick.

The flavour combos of this steaming cup of cocoa will have you feeling festive in minutes. I’ve topped mine with a swirl of aquafaba whipped cream, because tis the season! This was my first time making aquafaba, which in case you don’t know is leftover chickpea liquid turned whipped cream.  Can you even believe that? It’s sort of taken the vegan world by storm because whipped cream has for decades been one of the hardest ingredient to recreate. I used a chickpea whipped cream recipe by kitchn to make mine. But to be honest I think it needs a little more work. I could definitely taste the chickpea in the whip, and given the liquid came from a can it was a tad saltier than I would have liked. If I were to do it again I would try using the chickpea liquid reserved from boiling my own chickpeas, and add more icing sugar to make it sweeter. So please stay tuned as I work out the fine details of this recipe, and I promise to post a TWO SPOONS version of aquafaba once I’ve mastered the flavour.

But alas this hot chocolate recipe is a must try as we count down the days to Christmas, by a delightful fireplace or not, nothing will warm us up sooner than this steaming cuppa.

Happy holidays!


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Vegan Hot Chocolate
This hot chocolate is a little different than the classic as I've used carob powder instead of cocoa. Combined with chaga powder (optional), cinnamon, maple syrup and soy milk, it is one to go down in history! I had received carob powder and chaga powder from a german company called, PureRaw. Who had sent me these products to try.
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Servings
Ingredients
  • 1 cup 10-minute classic homemade almond milk or store bought mylk
  • 1 cup water
  • 2 tbsp carob powder or cocoa powder
  • 1 tsp chaga powder optional
  • 1/4 tsp ground cinnamon
  • pinch salt
  • maple syrup to taste approx. 1.5 tbsp
  • recipe from Kitchn
  • 1 can unsalted chickpeas 15-ounce
  • 1/8 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 2 tablespoons superfine sugar
Servings
Ingredients
  • 1 cup 10-minute classic homemade almond milk or store bought mylk
  • 1 cup water
  • 2 tbsp carob powder or cocoa powder
  • 1 tsp chaga powder optional
  • 1/4 tsp ground cinnamon
  • pinch salt
  • maple syrup to taste approx. 1.5 tbsp
  • recipe from Kitchn
  • 1 can unsalted chickpeas 15-ounce
  • 1/8 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 2 tablespoons superfine sugar
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Instructions
  1. In a saucepan add almond milk and water. Bring to a simmer.
  2. Add carob powder (or cocoa powder), chaga powder (optional), ground cinnamon, salt and maple syrup to taste. Stir to combine.
  3. Continue heating cocoa powder until ready to serve. Strain through a fine mesh sieve. Pour into cups and serve. Optional to top with vegan whipped cream.
  4. Drain and reserve the liquid from the cans of chickpeas. Save the chickpeas for another use and transfer the liquid to the bowl of a stand mixer or a large metal bowl if using a hand mixer.
  5. Add the cream of tartar and vanilla and begin whipping at medium speed. Slowly add the sugar and continue to whip for about 10 to 15 minutes, until firm peaks with slightly softened tips form.

Approvals
 

 
Allergies

VEGAN – VEGETARIAN – WHEAT-FREE – GLUTEN-FREE – DAIRY-FREE – SOY-FREE 

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