boozy coconut hot chocolate

This was the second half of my dinner at Amanda’s the other night. There was really nothing I could add to those nachos, but I was inspired by an interesting recipe from Fork & Beans, Non-Dairy Peppermint Hot Chocolate, or boozy hot chocolate as VegsNews called it. Do you follow VegNews on facebook? If not, you really should (click that link!). They post great recipes all the time. Anyway. As you know, I can never follow a recipe, so here’s my take on it:

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I started out on track with 1/4 C coconut oil,

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3 heaping Tbsps cocoa powder, and 2 Tbsp maple syrup (I added a little extra, just do it to taste). Somehow I managed to forget my favorite ingredient, salt.

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Stir until smooth. Over low-medium heat…

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add 3 C of your favorite non-dairy milk.

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Get that chocolate nice and hot. Perhaps I should have used a whisk like the recipe suggests, but I didn’t feel like getting another utensil dirty in someone else’s kitchen so I stuck with the spoon. It wasn’t quite as smooth as it probably could’ve been.

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I thought we might try a couple different flavors, so I didn’t add the booze directly to the pan. We started out trying this coconut liqueur, adding it to taste,

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and we loved it. We never got around to trying it with Peppermint Schnapps. We never got around to crushing candy canes, or adding marshmallows, or adding a vegan creamer. I brought vanilla coconut milk ice cream, I thought it might be nice to add a little scoop, but…we forgot about it.
The hot chocolate just didn’t need anything else. It was really good. Although next time I might try replacing some of the almond milk with full fat canned coconut milk. It’s good to have extra fat in winter, isn’t it?

What is your favorite winter beverage?

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