valentine's day hot cocoa - laura lundahl baga

My valentine loves sweets. When I first met my husband back in 2000, I wouldn't have guessed he had an incurable sweet tooth. He was a lean, mean lady killing machine back then with a well-deserved six pack. It's still there too, most days. Although we didn't date until about 13 years after that first meeting, I knew him well enough over the years to see him as a fit and fairly healthy (except for beers) guy.

Turns out he has a hidden battle with sugar that he fights daily, and usually looses. Poor guy.

When he stopped drinking coffee in early 2013, I introduced him to this vegan hot cocoa recipe that has been knocking his socks off ever since.

That year, we made this cocoa recipe as Christmas gifts for our friends, and packaged them in mason jars with white tissue paper snowflake cutouts adoring the top. It was a couple's crafting project, which is funny because neither of us is crafty in that way...

One reason this recipe stuck: It is actually good for you - which caused alarm to him. Nothing good for you tastes good, right?

Now, four years later, he makes this recipe almost every day. We make it in a large container so that he can just take a scoop of it and mix.

The key to this recipe is high quality cocoa. It's what gives it the rich, creamy taste without any bitterness or dairy. We prefer King Arthur's double-dutch dark cocoa.

I first tried King Arthur's brand because my mom is a huge fan of their flour for cakes and bread, and I assumed I couldn't go wrong with their cocoa. Also had not been a fan of some of the lower quality brands such as Hershey's or grocery store brands. There is a bitterness and/or a fruitiness to those, which is not something you want to taste in your hot cocoa.

Once you get your cocoa selection down, you're ready to try your first cup of this deliciousness.



The recipe is utterly simple:

1 cup Soy or Cashew milk
Almond milk is lower calorie, but cashew and soy taste much richer.
1.5 tsp of powdered or granulated stevia
1 square semi-sweet dark chocolate (or about 1/2 Tbs). 
-My favorite thing to use here is mini-chocolate chips, but I can't always find those.
1 Tbs unsweetened cocoa powder 
1/4 tsp liquid or powdered extract of your choice (I choose vanilla)
Optional: Cinnamon stick garnish
Optional: A little whiskey

Optional: Coconut Cream Whipped Cream 

Heat milk in microwave or on the stovetop. Add to large warmed mug and add all other ingredients and stir or whisk vigorously. Microwave (or heat on stovetop) until combined. For a frothy top, whisk on stovetop while bringing to an almost-simmer.