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
- 1/2 cup almond milk
- 1/2 cup chocolate plant-based milk
- 3 T hot chocolate powder
- Optional add-ins:
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!
Note: This post contains affiliate links. If you purchase something through my links, it costs nothing extra for you, but I get a few pennies. I’m not looking to make a fortune, just to cover hosting costs. :)