Have you missed me at all the past few weeks?? I sure missed y'all. I haven't posted here in about a month and I don't think I've ever done that since I started this blog in 2013. However, I had been working nonstop and posting new recipes weekly and was feeling a bit tired. Then I got into a really bad car wreck and got pretty bruised up and really sore. I'm completely healed and fine now, but my car was totaled. However, the insurance paid up (it was the other driver's fault who smashed into me) and I got a brand new car this week 🙂 I'm truly the most thankful that my daughter was in school and not in the car with me!
So, with all of that, I really just needed a break from blogging a bit to rest up and gain my excitement and enthusiasm again. It didn't take long, as I love to work and create in my kitchen. I have a very exciting project I've been working quite hard on and can't wait to share it all with you VERY SOON.
I also am back with a delicious recipe! I created this hot chocolate last year and shared a snap of it on this Instagram post. I never got around to sharing it on my blog, but now that the weather is cold again and I'm drinking it again, now is the time.
I'm very, very picky when it comes to hot chocolate. Too many recipes are too watery, too bland, not chocolatey enough or sweet enough for me. I've tried so many. I don't want my hot chocolate cloyingly sweet, but I don't like it too bitter either. Well, this dairy-free hot chocolate is my favorite ever. It's rich and creamy and chocolatey, as well as perfectly sweet for my taste. It's not too thick, in other words, it's not a French hot chocolate, haha. I've had a French hot chocolate in Paris many years ago and it's VERY thick and rich and like drinking straight chocolate. Yummy, yes, but a bit too much for when I want to sit down and enjoy a full cup of hot chocolate.
The Best Vegan Hot Chocolate
So, to achieve my perfect Vegan Hot Chocolate, I used semi-sweet chocolate, unsweetened cocoa powder, maple syrup, canned "lite" coconut milk (forget almond milk, not creamy enough and too strong of a flavor), ground espresso, vanilla extract and of course a pinch of salt. I am a lover of my homemade cashew milk, but cashew milk heats up really weird and tastes too strong for hot chocolate to me. The lite coconut milk leaves no flavor whatsoever of coconut, but is the perfect creamy base for this.
The need for chocolate chips is because they contain cocoa butter and that is what helps make this a rich chocolate flavor, as well as thicken it up when it heats up. Just cocoa powder is hot cocoa, but this is hot chocolate. It should be richer and creamier.
So, enough rambling...here is the recipe. Please come back and leave feedback here on the blog letting me know what you thought of it! Enjoy!
You see those delicious cookies in the photos?? Those are my DOUBLE CHOCOLATE FUDGE CRINKLE COOKIES and they are absolutely to die for! You can get them here!