Food Plant

drinkable desserts
January 6, 2008, 9:56 pm
Filed under: Uncategorized

Rhean mentioned this Seattle Times article to Kay and I about fancy hot chocolates. I was advised to write the recipes down before they disappear, and noticed that I had all the ingredients to make a vegan version of the raspberry-hazelnut white chocolate. I cut the recipe in half so it will serve two and we both found it most decadent. Rhean meanwhile vouches for the Bollywood Cocoa’s amazingness.


Vegan Bollywood Spiced Cocoa

For 2

1 cup almond milk

2 cardamom pods, crushed

2 peeled (¼-inch-thick slices) fresh ginger

Tiny pinch ground cumin

½ cup unsweetened coconut milk

½ bar Theo’s Ghana-Panama-Ecuador 75% Cacao Dark Chocolate. grated, or use 1 ½ ounces other high cacao-content chocolate

1. In a small heavy-bottom saucepan, heat the milk, cardamom, ginger and cumin till hot but not simmering or boiling. Remove from the heat and let sit for 10 minutes.

2. Remove and discard the cardamom pods and ginger. Place pan back on the heat and add the coconut milk and chocolate. Whisk and heat until hot — but do not overheat. Serve immediately.

Vegan Raspberry White Hot Chocolate with Frangelico

(Adapted from the recipe “Grown-Up Nutty White Chocolate Raspberry Cocoa”)

For 2

1.5 cups soy milk

1/3 cup vegan white chocolate chips or broken vegan white chocolate bar

2 tablespoons raspberry syrup or liqueur (I used Torani syrup)

3 tablespoons Frangelico liqueur

Garnish: chopped toasted hazelnuts or fresh or frozen raspberries.

1. Fill serving cups with hot water to warm them while you start the cocoa.

2. In a small saucepan, heat the soy milk over medium heat until warmed. Add the white chocolate chips and whisk until melted. Add the liqueurs and heat mixture until hot, but not over 140 degrees.

3. Pour the hot water out of the cups and fill with the cocoa. Top with garnish.


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