Starting off the Christmas festivities with this ultimate hot chocolate.
This thing is ridiculously luscious. You’ve got thick creamyness from coconut milk and cashews, chocolate rich by a mix of dark chocolate and cocoa, warming spices for a Christmassy feel and a good glug of vegan bailey’s which sets it off the bloody charts. Make it now, thank me later!
EGGNOG HOT CHOCOLATE
Servings: 2
Ingredients
- 1 can full fat coconut milk
- 1/4 cup vegan baileys
- 1/3 cup (50g) cashews
- 40 g dark chocolate chopped
- 2 tbsp cocoa powder
- 2 tablespoons maple syrup
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp vanilla extract
Optional toppings
- Whipped coconut cream
- Dark chocolate chopped
- Sprinkle of cinnamon
Instructions
- In a small saucepan bung in coconut milk, cashews, spices, maple syrup, vanilla + cocoa powder. Bring to the boil and simmer for 5 mins to soften the cashews.
- Move the pan off the heat and add in the chocolate, let stand for a few mins until the chocolate has fully melted.
- Pour into a high speed blender along with the Bailey's. Blitz till silky smooth.
- Pour into mugs, top with toppings and enjoy!
Notes
If the hot chocolate isn't warm enough after blending add it back into the saucepan to reheat gently (Don't overheat to avoid cooking the chocolate and burning off the alcohol)
It's meant to be thicker than a normal hot chocolate by the additon of eggnog ingredients but If it's still too thick after blending add plantbased milk until desired consistency.
