Rich, chocolaty dairy free hot chocolate, sweetened with maple syrup and spiked with Kahlua.
It’s officially winter and the holiday season is in full swing. For me, the first thing that comes to mind is warm drinks – tea, mulled wine, hot chocolate, basically anything piping hot, served in a mug. I grew up on the east coast, bombarded with snow and -45ºC weather, so consuming buckets of hot liquid everyday was almost necessary for survival.
This winter I’m fortunate to be living on the west coast where it has yet to dip below zero degrees. The weather may be warmer here, but the yearning for hot beverages hasn’t faded.
This hot chocolate is a grown up version, if there were such a thing, and warms you in more way than one…..from the booze; the booze is the other thing that warms you. Or is that a myth?
I used my recipe for Homemade Kahlua to make this hot chocolate, but store bought will work as a substitute. I haven’t tried it with store bought liqueur which is a little sweeter, so if using, I would advise to start out using less maple syrup, and add more to taste. You can of course, skip the alcohol all together, and use coffee instead.
The coconut whipped cream is highly recommended, but you can always add a splash of cold coconut milk or regular whipped cream, depending on your preferences.
- 1 can of Full Fat Coconut Milk refrigerated
- 2-3 Tbsp Maple Syrup
- 1½ tsp Vanilla
Whisk together milk and arrowroot in a saucepan, or combine in a mason jar (or container with a lid) and shake until mixed together. It's important to fully incorporate the arrowroot so there are no clumps. It's not pleasant to drink gummy hot chocolate.
Combine milk/arrowroot mixture in a medium saucepan with chocolate, maple syrup, cocoa powder and salt. The smaller the chocolate is chopped, the quicker it will melt. You can even grate it.
Bring to a gentle boil on medium heat and simmer, stirring often. Once the chocolate has melted and the mixture has thickened slightly from the arrowroot, (should take about 10 minutes) remove from heat and stir in the vanilla and kahlua.
Divide into two glasses and add coconut whipped cream. Enjoy!
For the Coconut Whip:Open the can of coconut milk you had in the fridge. The fat and liquid separate when cold, so scoop the fat off the top, add to a mixing bowl, then beat with your mixer until it becomes light and fluffy. Add the vanilla and sweetener.