3-minute microwave hot cocoa [vegan / gluten-free]
This comforting hot cocoa will help get you through the colder months. Use any chocolate you have left over from Easter or Halloween. If you want a vegan version, use exclusively dark chocolate. Trust me the flavour really comes through.
Ingredients
Hot cocoa
- 1 tbsp cocoa powder
- 1 tsp chocolate ( use leftover Easter chocolate! 1 -2 eggs work great]
- 1/8 tsp cinnamon or cardamom optional
- 1/2 tsp vanilla extract
- 1.5 cups plant milk of choice
- Maple syrup or sugar to taste
Coconut whip cream
- 1 can full-fat coconut milk or cream
- 2 - 4 tbsp powdered sugar
- 1 tsp vanilla extract
- pinch salt
Instructions
Hot cocoa
- Add all ingredients except maple syrup to a microwave-safe measuring cup or bowl. Microwave for about two minutes.
- Remove and stir vigorously with a whisk or fork. If the chocolate is not melted yet, add it back to the microwave.
- Slowly pour maple syrup, tasting throughout until this sweetness level is right. If you are sweetening with sugar instead of maple syrup, you can add it in at the beginning.
- Pour your delicious hot chocolate and top it with coconut whip cream or marshmallows.
Coconut whip cream: Dispenser method
- Mix together coconut cream, sugar and pinch of salt to taste. Pour them into the dispenser. Add a charger and refrigerate until everything is cool. Shake the dispenser before use. Because the coconut cream can solidify, make sure to shake really it well. Sometimes the cream can come out in spurts; this is normal since it’s not the same consistency as dairy cream.
Coconut whip cream: Mixer method
- Refrigerate the can of coconut cream first. Cool all your tools by keeping them in the freezer for 20 minutes.
- Remove the can from the fridge and open. Pour out the separated liquid, and only use the fat.*
- Whip the cream slowly, adding the sugar, vanilla extract and salt. Keep whipping until it thickens.**
Notes
*Reserve coconut liquid for your smoothies
** I’ve made lots of whip cream batches that didn’t whip well on me, which is why I eventually invested in the dispenser. You can make the whipped cream without a dispenser, but just be ready for the occasional flop. In my experience, the best cans of coconut milk for making cream are Aroy-D (full fat) and Savoy. You can also use Cha's Organic or Nature's Charm whip cream, ready right out of the can. Minimalist Baker has a thorough tutorial for coconut whipped cream, I recommend you check it out if this is your very first time.
** I’ve made lots of whip cream batches that didn’t whip well on me, which is why I eventually invested in the dispenser. You can make the whipped cream without a dispenser, but just be ready for the occasional flop. In my experience, the best cans of coconut milk for making cream are Aroy-D (full fat) and Savoy. You can also use Cha's Organic or Nature's Charm whip cream, ready right out of the can. Minimalist Baker has a thorough tutorial for coconut whipped cream, I recommend you check it out if this is your very first time.