Back to basics, with this straightforward scorching cocoa recipe (and video)…
Mood: Twinkle Lights + Snowflakes + Cozy Everything + Cloud Cocoa. This is how I serve scorching cocoa, and I needed to share it with you guys! I am not reinventing the wheel too much here, but little tweaks in prep and toppings make this cocoa additional fluffy and magical. Perfect for the holiday season!
Cloud Cocoa. Whipped cream, fluffy, white, thickly swirled like a sparkling snowbank, bouncing on a sea of steamy scorching chocolate. A dusting of cinnamon and chocolate and winter holiday magic is served. My Cloud Hot Cocoa is our after-dinner dessert beverage of selection throughout these cool fall and winter months. Easy to make and completely dairy-free.
A background haze of twinkly white lights and buzzing vacation music will make issues additional cozy..
Blend it. Instead of using only a spoon or fork to stir your cocoa, mix it, like in an actual blender. (A wand frother would work too.) Blended cocoa becomes additional foamy. You are in search of these tiny bubbles to let you realize your cocoa is nicely whipped.
Watch me make it..
How to make Cloud Cocoa, aka the fluffiest, puffiest, loveliest cocoa ever..
Step One: Gather your components. A favourite cocoa combine (attempt my DIY version under, or store-bought vegan suggestion.) Milks? I often use a mix of soy and both almond or pea milk. I all the time use a few of the soy or pea-based milk as a result of it tends to blend up fluffier than just using almond milk. See my vegan milk guide here. Whip: Try store-bought coconut, soy or rice whip, in cans for fairly swirls. Or DIY coconut whip. Toppings: nutmeg or cinnamon, vegan dark chocolate (and a zester) for grating the chocolate. Mug: A large-brimmed mug will maximize fluffiness.
Step Two: Warm up your milk. I often pop mine in the microwave for 2-3 minutes.
Step Three: Pour the warmed milk into a blender and mix with the cocoa combine. Optional: add in a pinch of cayenne or a number of drops of vanilla extract. Sometimes I’ll add a pinch of sea salt too! Blend on low for a minute.
Step Four: Pour the cocoa into mug(s).
Step Five: Pop cocoa again in the microwave for about ten to twenty seconds, this helps fluff up the milk a bit more!
Step Six: Swirl whip on prime, generously! Add spices and chocolate over prime. Serve instantly, earlier than the whip melts down too much. Enjoy!
Looking for tremendous cute mugs? I’m obsessed with the designer Rae Dunn (she did the mugs I used in this submit, and all my latte posts, actually..) You can discover some of her different mugs on Amazon. Amazon also makes a primary wide-brimmed white mug.
Store-bought vegan scorching cocoa mix? I change between DIY-ing my cocoa and utilizing a store-bought model and giving it a number of do-it-yourself tweaks. My favourite brand + taste: Spicy Aztec Cocoa from Lake Champlain. However, I discover that store-bought “cocoa mixes” are often a bit too candy for my tastes, even my fave manufacturers, and particularly in case you are adding a generous swirl of sweet whipped cream on prime. So I all the time tweak by adding some unsweetened cocoa OR entire (70-80% cacao) dark chocolate pieces, melted into the mix. My pal Sophie also has an awesome superfood cocoa combine, which is basically the one mix I do NOT find too sweet, yay: Cacao Magic. Note though, it often blends up barely grainy from the chia seeds and uncooked cacao nibs, however completely doable if you would like your cocoa superfood-boosted.
Curious about chocolate? Check out my Everything Chocolate Guide.
Winter mood… (Pics from Iceland, Sweden and Switzerland! Read my travel posts here)
*Iceland. Land of magical ponies + snowscapes.
*Iceland, land of #cozy.
*Icelandic cutie! Talk about fluffy..
My two go-to cocoa blends:
1) Store-bought Blend. 2 elements Spicy Aztec + 1 half 100% pure unsweetened cocoa powder or 70-80% dark chocolate bars (2:1 ratio) + pinch of cayenne and a few drops of vanilla extract. Sometimes a pinch of pink salt.
2) 100% Homemade mix. See recipe at bottom.
Whip. Did you already know that vegan whip in a can is popping up all over the place? I spotted that Whole Foods now has a 365 brand coconut whip, and Soyatoo is a superb soy or rice whip choice. Or attempt the ‘cool whip’ fashion coconut whip from So Delicious (in the freezer part).
Extra chocolate on prime isn’t a nasty concept..
Happy cocoa sipping!..
This straightforward DIY cocoa combine is wealthy and candy with a slight hint of spice.
- Three/four – 1 cups natural vegan sugar (I stick to 3/four cup, but for a sweeter cocoa, do the complete cup)
- 1 cup cacao powder
- 1/4 tsp cinnamon
- 1/8 tsp salt
- 1/8 tsp cayenne (double in the event you like spicier cocoa)
- half vanilla bean, sliced down the center to show the seeds
- Sift cocoa if for the least clumpy mix – however this step is elective. Add the whole lot to a small mixing bowl and toss nicely to blend.
- Pour right into a glass jar or a saggy and seal for future use. When using, be certain not to add entire vanilla bean to cocoa, it actually simply infuses a stunning essence. For a stronger vanilla taste, add a couple of drops to your scorching cocoa when making it.
Yield: eight servings
Prep Time: 00 hrs. 10 mins.
Total time: 10 mins.
Tags: cocoa mix,vegan,vacation,drink, beverage,chocolate,dessert,present,christmas,winter,seasonal,
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More wintery moods from my journey posts..
*Iceland, one in every of my fave locations ever!
*Sweden window view
*Snow! Last yr in Iceland, 2016
*Switzerland, one other fave place. Those Alps! Can you imagine waking as much as that view day-after-day?? Cocoa. All. Day. ha!
disclosure: This publish accommodates some Amazon affiliate hyperlinks. Thank you for supporting my weblog whenever you buy a few of my fave things!