Skip to main content

#189 The Case of Hot Chocolate

Frothy and light!
 
1-1/3 cups cashew milk
2/3 tablespoon cacao
1-1/3 tablespoons raw agave syrup
2/3 teaspoon vanilla
Pour all the ingredients into a high-speed blender, one with a soup function.

Wrap the upper part of a battery-operated electronic meat thermometer probe in plastic wrap so it doesn't get covered in Hot Chocolate. Hang it in the blender by its conduit and secure it with the blender lid so that there is NO WAY the probe can descend into the blades. I even hold on to the conduit while I'm blending because I don't want the probe pulled in further.
Blend until your Hot Chocolate reaches 118ºF.
Pour into a mug and enjoy!
Serves 1.
♥ Becki
PS OR if you, like me, feel you might be wanting Hot Chocolate more often than the average bear, make a Hot Chocolate Mix so that you can quickly and easily drop 2 tablespoons of it into a large mug, gradually stir in the plant milk of your choice, mine's oat, and nuke until hot.
Dry versions of the above ingredients multiplied by 16, say, gives me:
10-2/3 tablespoons cacao (1/2 cup plus 2-2/3 tablespoons)

21-1/3 tablespoons icing sugar (1-1/4 cups plus 1-1/3 tablespoons)

5-1/3 teaspoons vanilla powder (the powdered version is twice as strong)
Labels:

Comments

  1. Unknown28 January 2014 at 02:38

    What a beautiful picture! Finally (unfortunately), winter has come to us as well so a cup of that hot chocolate would be very welcome right now.

    ReplyDelete
    Replies
    1. Cynthia St-Pierre28 January 2014 at 10:11

      Over at My Delights you've shown another excellent way to keep warm—a spa treatment and brunch package. Sara, wouldn't it be fun if we could meet at The Lodge? I'd bring some Hotter Hot Chocolate!

      Delete
  2. Unknown3 February 2014 at 08:40

    Oh, that would be great fun! Hubby has a lot of family in Canada so maybe we will make it over there one day:)

    ReplyDelete
    Replies
    1. Cynthia St-Pierre3 February 2014 at 09:54

      I would be so pleased to see you and share some of my favourite local things! Don't think our tiny guest room at Rose Cottage would comfortably accommodate your vibrant family of four but I'd help you find just the right spot. If you were here now you would see what everyone imagines Canada to be. Azure sky above and the snow banks are HUGE!

      Delete

Post a Comment

Popular posts from this blog

The Case of Vegetarian Detective in Italy

B uon giorno!   I feel like a snob saying, "I'm just back from Italy." That's me: jetsetter. Yeah, right!   But wow...Italy!   I could talk up a storm, and I surely will as I adjust to being back here, six time zones from magnificent Italia . I often ask people who've just travelled what was their favourite part of their trip. If I ask the same of myself, my answer is seeing Michelangelo's sculptures. His Pietà and The Statue of David literally moved me to tears. I just can't believe I saw "him" in person!   So...our plane from Toronto was delayed six hours and we missed the first day of activities, but we still visited Rome, Montecatini, Siena, San Gimignano, Pisa, Vinci, Florence, Cinque Terre and Assisi. Quite the agenda for ten days, including the two flight days, wouldn't you say? But Trafalgar made it work. I would go on a Trafalgar trip again in a heartbeat.   Things I learned in Italy:   In the regions we ...
3 comments
Read more

#262 The Case of Lasagna

T he most important thing about making Lasagna is to NOT use ready-to-bake noodles. They will never, never, never, ever turn scrumptiously fork tender.   Please note that this recipe is still a fast, easy version of Lasagna. If you're super full of love and energy, sub in homemade Anne's Favourite Spaghetti with Neat Sauce for the first 2 ingredients.   1 340g pack plant-based ground 24-oz jar of your favourite purchased pasta sauce 20 lasagna noodles, cooked until al dente, as usual, but with a tablespoon of olive oil added to the water to prevent sticking vegan Parmesan to grate on top   Preheat oven to 375ºF.   Sauté the plant-based ground over medium heat, stirring frequently to avoid burning, for 4 min.   Stir in the pasta sauce.   Spread some of the sauce over the bottom of 2 loaf pans. Lay down the first noodle, followed by a layer of sauce then another noodle... Repeat using all of the noodles and finishing with a last, generous portion of sauce. ...
2 comments
Read more

#269 The Case of Stew

F eels like a miracle that we can enjoy rich, roasty stew without the beef. I particularly like dipping vegan-buttered bread in the full-bodied gravy. Add vegan protein powder if you like. Heat won’t hurt it. 1 red onion, chopped 4 carrots, chopped 2 tablespoons olive oil 2 cloves garlic, sliced 1/2 teaspoon chilli powder 4 cups water 4 rounded teaspoons (for 4 cups) vegetable bouillon powder 2 bay leaves 2 potatoes, chopped 2 handfuls green beans 1/4 cup pasta sauce 4 tablespoons vegan beef-flavoured instant gravy granules nutritional yeast to taste pepper to taste soya sauce to taste In a large pot, sear the onion and carrots in the olive oil until caramelized. Add the garlic and chilli powder and sauté for a few min. Add the water, vegetable bouillon powder and bay leaves. Cover and bring to a boil. Add the potatoes and simmer until the veggies are getting soft. Add the green beans and continue to simmer until the veggies are soft. Remove the bay leaves. Stir in the pasta sauce and ...
Post a Comment
Read more