If you were attentive (and lucky enough!) to see our recipe blog post from a few week's ago, you got a taste for our guest chef blog posts. What a delight! I get to slack off a bit, and I get to feature a delicious recipe by one of my own favorite chefs - Meilina, my favorite lil'apple from the Big Apple. She dazzled us with a Zucchini Soup recipe, but this time she's turned the tables to the sweet, and I could not be more pleased. It's a perfect match for my new-found-chocolate tooth! Meilina just returned from a rendezvous in Rio, and I'm not sure if they drink this Chocolat Chaud there, but if not, they really should!
Best of all this, chocolate recipe gives us non-dairy-lovers an option, making it that much sweeter in my book. I recommend trying this with a few different types of milks to see what you like the taste of best, and the same goes for the type of chocolate you use. Don't forget to add a touch of sophistication by trying her "adult version" as well!
Vegan Chocolat Chaud (Hot Chocolate)
1/2 cup coconut milk
1 cup unsweetened soymilk, nutmilk or ricemilk
4 oz (about 1/2 cup) of dark bittersweet chocolate, finely sliced with a serrated bread knife
In a saucepan, stir together the milk(s). Bring to a simmer over medium heat. Add the chopped chocolate and bring to a simmer again, whisking until the chocolate is dissolved and the mixture has thickened.
Pour into mugs and enjoy! If you want to make this "grown up" feel free to add a shot of Baileys to each cup.
Makes 2 servings