MAKES: 1 (1-cup/240-ml) serving | PREP TIME: 5 minutes | COOK TIME: 5 minutes
Ingredients
1 cup (240 ml) hazelnut or other nut milk (see here)
3 teaspoons (15 ml) unsweetened cocoa powder, plus extra for garnish
2 tablespoons (30 ml) Coconut Butter (see here)
⅛ teaspoon vanilla extract
1 teaspoon (5 ml) organic honey
2 ounces (55 grams) Eating Evolved baking chocolate (72-percent cacao), chopped, or heaping ¼ cup (2 ounces/55 grams) Enjoy Life Mini Chocolate Chips
coconut milk whipped cream, for garnish (optional; see Note)
Process
Place the nut milk, cocoa powder, coconut butter, vanilla, and honey in a saucepan. Stir well to combine. Bring the mixture to a low boil, then remove from the heat. Add the chocolate and stir until the chocolate has melted. Garnish with a dusting of cocoa powder and, if desired, a dollop of whipped cream. Serve immediately.
Note: To make coconut milk whipped cream, first chill a 14-ounce can of coconut milk overnight. The next day, carefully scoop off the firm layer of coconut cream on top. (Reserve the coconut water for smoothies.) Place the cream in a mixing bowl or the bowl of a stand mixer with a whisking attachment. Add 1 tablespoon (15 ml) honey and whisk until the coconut cream forms stiff peaks.
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Hazelnut hot chocolate melts real 72% chocolate into hazelnut milk and coconut butter for a thick, cafe-grade cup with no dairy and no flavored syrup. Cocoa powder deepens the flavor while a single teaspoon of honey rounds the edges. One saucepan, ten minutes, winter handled.
Pro Tips
- Melt the chopped chocolate off the heat once the milk reaches a low boil - continued direct heat scorches the cocoa and turns the drink grainy.
- Whisk the cocoa powder into the cold nut milk first; adding cocoa straight to hot liquid leaves stubborn dry lumps.
- Coconut butter is what gives the drink its body - it replaces the creaminess of dairy, so do not skip it.
- For the coconut whipped cream garnish, chill the can overnight and scoop only the firm cream layer, reserving the coconut water for smoothies.
Frequently Asked Questions
Can I use a different nut milk?
Any nut milk works, though hazelnut milk reinforces the praline flavor of the chocolate.
How do I make the coconut whipped cream?
Chill a can of coconut milk overnight, scoop the firm cream into a bowl, add 1 tablespoon honey, and whisk to stiff peaks.
Can I make this for a crowd?
Scale it up and hold it over the lowest heat. Add the chocolate just before serving so the cups stay glossy.
Recipe Card
Ingredients
Method
- Place the nut milk, cocoa powder, coconut butter, vanilla, and honey in a saucepan.
- Stir well to combine.
- Bring the mixture to a low boil, then remove from the heat.
- Add the chocolate and stir until the chocolate has melted.
- Garnish with a dusting of cocoa powder and, if desired, a dollop of whipped cream.
- Serve immediately. Note: To make coconut milk whipped cream, first chill a 14-ounce can of coconut milk overnight. The next day, carefully scoop off the firm layer of coconut cream on top. (Reserve the coconut water for smoothies.)
- Place the cream in a mixing bowl or the bowl of a stand mixer with a whisking attachment.
- Add 1 tablespoon honey and whisk until the coconut cream forms stiff peaks.
