Bonfire Night Vegan Hot Cocoa with Floating Chocolate Cups
With the cold sting of November in the air, Bonfire Night is drawing ever closer and the pull of the firework displays has already begun tempt us from our warm homes.
Yet no amount of layered clothing or thermal socks can stave off the cold completely, so we came up with the perfect solution for warning icy fingers on these chilly evenings.
This cocoa recipe is dairy and gluten free. It is creamy, rich and sweet and is tastier than any instant hot chocolate powder we’ve ever tasted!
And the most exciting part? The floating chocolate cups!
Fill them with your favourite toppings (from smooth Pudology Ganache to crunchy granola or frozen berries) and watch them melt slowly into your cocoa and infuse your drink with your favourite flavours.
This one will go down a treat with both little-ones as well as grown-ups!
Vegan Hot Cocoa
Yield: 2 cups
Time: 15 minutes
• 1 tbsp dark soft brown sugar
• 2 tbsp granulated sugar
• 25g dairy-free cocoa powder
• 1 tsp arrowroot powder
• Pinch salt
• 500ml Rice Milk
• 1 tsp vanilla extract
1. Mix the dry ingredients in a bowl.
2. Warm the milk in a pan until simmering, then add the vanilla and stir.
3. Add 1 tbsp of the milk to the cocoa powder mixture and whisk until smooth.
4. Add the cocoa mixture into the milk and blend.
5. Allow the mixture to simmer and thicken on a medium heat for 5 minutes.
6. Remove and allow to cool for 5 minutes before serving.
This recipe is easily customised to suit your tastes – instead of the vanilla, try adding a teaspoon of instant coffee to the milk for a creamy mocha with a twist, or grate orange zest into the dry cocoa powder mixture for a zesty kick!
Floating Chocolate Cups
Yield: 5-10 cups
Time: 15 minutes
100g vegan chocolate
Fillings of your choice – I used granola, dairy-free chocolate chips and frozen berries but this would be fabulous filled with Pudology ganache, soya cream or even a splash of vegan-friendly Irish Cream liqueur!
1. Melt the chocolate in a heatproof dish over boiling water.
2. Once melted, spread the chocolate around the bottom of several cupcake cases – be sure to spread the chocolate about half way up the sides of the case. The size of the cases you use will correlate with the number you can make.
3. Pop into the freezer for 15 minutes until hard.
4. Store in the fridge until ready for using.
5. Fill with your preferred topping and pop into hot cocoa!