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This was an ice cream recipe.
Weird, I know. Going from cold to hot. But I swear it tastes just like Swiss Miss. It's even dairy free!
The recipe is based on this ice cream recipe from George at Civilized Caveman Cooking Creations. I seriously recommend his website. It's got tons of awesome recipes on there. And his story is truly amazing. Okay, that was off topic but I have to give credit where credit is due. :)
We had the ice cream Saturday night while subconsciously celebrating my exciting news. (I didn't find out my news until after we had eaten dessert.) You all should know what that is. ;) Instead of using just lite coconut milk, we used half full fat and half lite. It was rich, creamy, and didn't taste at all like coconut milk ice cream. On top, I mixed up some cocoa powder, coconut oil, honey, and peppermint extract to make a "thin mint" magic shell. It's even better than the stuff at the store! It freezes a lot better, so instead of buying magic shell, make it!
Wow, I must be having some concentration problems today because I keep getting off topic.
Anyways, I hadn't had a single cup of hot chocolate all winter until Monday. That is ridiculously sad. I used to drink the instant hot chocolate, but because we're eating Paleo and I haven't eaten dairy in forever, I've had to forgo the usual Swiss Miss hot chocolate. But this is just as easy to make as the packets and tastes almost exactly same. It doesn't even have the usual junk the stuff at the store has. Definitely a winner in my book. :D
(Double or triple recipe as needed. This makes three 6 oz. servings.)
2 1/4 c. unsweetened vanilla almond milk (Any kind will work, but if you use sweetened cut back on the honey)
2 T. cocoa powder
1/4 c. honey
1 T. coconut oil
1 tsp. vanilla
1/4 tsp. salt
1. Heat almond milk, cocoa powder, honey, and coconut oil on medium-low heat in a small saucepan. Whisk rapidly until cocoa powder has almost dissolved.
2. Cover and whisk occasionally for 5-10 minutes or until hot chocolate starts to bubble.
3. Add the vanilla and salt. Whisk to combine.
4. Pour into three separate mugs and top with whipped coconut cream or marshmallows.
5. How easy was that!
Inquiry of the Day:
Homemade or instant hot chocolate?
Until Monday, I actually hadn't ever made my own hot chocolate. :\ But I can tell you I'm never going back!
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| Sorry for the sub par photos :\ |
Weird, I know. Going from cold to hot. But I swear it tastes just like Swiss Miss. It's even dairy free!
The recipe is based on this ice cream recipe from George at Civilized Caveman Cooking Creations. I seriously recommend his website. It's got tons of awesome recipes on there. And his story is truly amazing. Okay, that was off topic but I have to give credit where credit is due. :)
We had the ice cream Saturday night while subconsciously celebrating my exciting news. (I didn't find out my news until after we had eaten dessert.) You all should know what that is. ;) Instead of using just lite coconut milk, we used half full fat and half lite. It was rich, creamy, and didn't taste at all like coconut milk ice cream. On top, I mixed up some cocoa powder, coconut oil, honey, and peppermint extract to make a "thin mint" magic shell. It's even better than the stuff at the store! It freezes a lot better, so instead of buying magic shell, make it!
Wow, I must be having some concentration problems today because I keep getting off topic.
Anyways, I hadn't had a single cup of hot chocolate all winter until Monday. That is ridiculously sad. I used to drink the instant hot chocolate, but because we're eating Paleo and I haven't eaten dairy in forever, I've had to forgo the usual Swiss Miss hot chocolate. But this is just as easy to make as the packets and tastes almost exactly same. It doesn't even have the usual junk the stuff at the store has. Definitely a winner in my book. :D
(Double or triple recipe as needed. This makes three 6 oz. servings.)
2 1/4 c. unsweetened vanilla almond milk (Any kind will work, but if you use sweetened cut back on the honey)
2 T. cocoa powder
1/4 c. honey
1 T. coconut oil
1 tsp. vanilla
1/4 tsp. salt
1. Heat almond milk, cocoa powder, honey, and coconut oil on medium-low heat in a small saucepan. Whisk rapidly until cocoa powder has almost dissolved.
2. Cover and whisk occasionally for 5-10 minutes or until hot chocolate starts to bubble.
3. Add the vanilla and salt. Whisk to combine.
4. Pour into three separate mugs and top with whipped coconut cream or marshmallows.
5. How easy was that!
Inquiry of the Day:
Homemade or instant hot chocolate?
Until Monday, I actually hadn't ever made my own hot chocolate. :\ But I can tell you I'm never going back!
This reminds me of something my cousin does: she microwaves her icecream becasue she doesn't like cold things! freaky, I know, but in my pre-vegan days I tried it and it actually tasted pretty good!
ReplyDeleteI go with homemade because I don't know of any brand of hot chocolate powder that's vegan! I usually use the recipe on the back of the Hershey's hot chocolate container, except I use almond milk instead of regular milk:)
I'm sure microwaved ice cream is good. But then, it's not really ice cream, it's more like hot cream. lol :D
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