Week One: Treat Yourself (and others)!

Welcome to Vegan MoFo, aka the Vegan Month of Food! This year, the organizers created both weekly overarching MoFo themes and daily prompts within each theme. I’m choosing to follow the weekly themes; last year’s daily prompts left me feeling a little stifled for creativity. But a broad theme that provides guidance without pinning me down? Sold!

In the interest of treating oneself, today I bring you a revelation in hot chocolate, just in time (?) for the cold weather. (Unless you’re in Maryland. 75˚F in November? Ugh!) If you’re still making your hot chocolate with water, this technique might just blow your mind. If you’ve already graduated to making hot chocolate with milk, it’ll still be a step up — I promise.

The secret? Making hot chocolate with chocolate milk. I’ve been using the new Ripple chocolate plant milk, which I picked up on a whim. I don’t love it on its own, but it does make a damn fine cup of vegan hot cocoa. And make sure you’re using a high-quality hot chocolate mix; I’m really digging Cocoa Felice currently. The result is a creamy, ultra-rich cup of cocoa just waiting to be topped with whipped cream and savored after time spent in the nippy outdoors.

The Creamiest, Richest Vegan Hot Chocolate

Serves 1

• 1/2 cup almond milk
• 1/2 cup chocolate plant-based milk
• 3 T hot chocolate powder
• Optional add-ins:
  • 2 T strong coffee or espresso
  • 2 T liqueur (I love adding maple liqueur)
  • Vegan whipped cream (coconut, aquafaba, Soyatoo)
  • Vegan mini marshmallows (vanilla or pumpkin!)
  • Chocolate shavings

Combine the two milks and heat until it just starts to steam — don’t let it boil. I use the stove, but you can also microwave it if you watch carefully.

Whisk in the hot chocolate powder until dissolved. Add optional extras and enjoy!

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