Every year on New Year’s my family watches a Christmas movie, we watch the ball drop in New York on TV, and we go outside and bang pots and pans. It’s our little tradition we have. We also always have hot cocoa. No exceptions.
This year I made a recipe to use for tonight, and I’m a pretty big fan. This recipe is vegan, gluten-free, and refined sugar-free, so you can get on top of those New Year resolutions early this year!
Making Vegan Cocoa
I ended up trying six different vegan hot chocolate recipes from various blogs. (Minimalist Baker, It Doesn’t Taste Like Chicken, Loving It Vegan and more.) I liked the idea of frothing it, but when I tried it I thought it took out the rich smoothness so I don’t recommend it. I first chose between regular nut milk and coconut milk. Coconut milk is creamier and it works better for hot cocoa. It also never curds. (Don’t use soy milk though, it curds really badly and it tastes more watery when it’s hot.)
I wanted my recipe to be simple, so I tried out Minimalist Baker, who by the way is one of my favorite food bloggers ever. I liked it, but it wasn’t super creamy or sweet. I think those are both necessary in a good cup of cocoa. So I started making my own with the things I’d learned.
1. Always make it on the stovetop.
2. Use cocoa powder AND chocolate chips
3. Use vegan milk chocolate, not dark chocolate.
4. Add vanilla. It does make a difference.
5. Always top with whipped cream.