MOVE, swiss! Get out the way. New, thicker, creamier, vegan and low sugar twist on hot chocolate is decadent and will knock your socks off on a cold snowy (or rainy) night. And right now it’s pouring so this is happening now. It doesn’t often rain here in Southern California, so when it does I take full advantage. PJs on all day, movies, books, cooking, blogging. Mmmmmm hot chocolate, European style, bringing me back to my days of living in Spain and eating churros con chocolate. Now back to the present. Or on to Italy. With the hazelnuts it makes me feel I should be sitting at a cafe in a piazza watching old men in hats and canes walk by with newspapers under the arm. Daydreaming….
If you prefer a less thick hot cocoa see the pictures and notes below the recipe. I struggle with giving substitutions or changes you can do to the recipe because I feel like I should stand strong behind my recipe, but my reason for posting isn’t to tell you what to do exactly, rather to provide inspiration for a healthier you and healthy alternatives to treats. I provide you a note if you’d like a thinner hot chocolate below the main recipe so you can adjust it to your liking. And you DON’T need a Vitamix for this recipe, it’s just an extra pot you’ll be needing.
As you might notice with the picture above it is very thick and creamy. I was not able to drink a whole mug (and this mug is HUGE) of this and saved it for later use, so I suggest serving it in small demitasse as is often done in Europe or filling up half of your mug, though adding the coconut whipped cream does thin it out a bit.
Hazelnut hot drinking chocolate...in the Vitamix! (vegan)
1 c. roasted hazelnuts
2 c. almond milk (or other non dairy milk)
1/2 c. coconut milk, I prefer this brand
1/4 c. cacao powder, I prefer this brand
3-4 pitted dates
1 tsp. vanilla extract
1/2 tsp cinnamon
pinch of salt
Blend all of the ingredients in your Vitamix blender and blend on high for 3-4 minutes, until hot.
If you don’t own a Vitamix, blend all of the ingredients together in a blender. Pour into a pot and heat for several minutes over medium-low heat, stirring occasionally.
Coconut whipped cream: Refrigerate a can of full fat coconut milk overnight. While you are prepping, place a metal bowl in the freezer for 5 minutes to chill. With a spoon, remove the solid part of the coconut milk and place in chilled bowl. Add 1/2 tsp. vanilla extract. Beat the coconut mixture for 1 minute.
Notes: To make this hot chocolate a bit thinner as pictured below, simply reduce the hazelnuts to 3/4 c. and add another 1/2 c. of almond milk.
Curling up on the couch with my hot chocolate and a good book. How will you spend your evening?