Skip to main content

#handcraftededibles: Dairy-Free Aztec Hot Chocolate with Whipped Coconut Cream


In an effort to make all of my holiday gifts this year, I invited some of my favorite foodie bloggers to share recipes for hand-crated edibles. Over the course of the next twelve weeks, we'll be sharing recipes from homemade spice blends (last week's theme) to charcuterie trays and everything in between. Hope you'll follow along for inspiration. You can find out more information, including the schedule: here.


This week, we're sharing our favorite special diets creations. They might be gluten-free, dairy-free, nut-free, or sugar-free.

Thanks to these gals and their Special Diets Creations!

Next week, check back for our recipes for giftable jarred mixes. Or check out our #handcraftededibles pinterest board.

Made with nut milk and coconut cream, this is not so much something that you would wrap up and gift to someone, but it would be something you could make and serve to a dairy-free friend at a holiday gathering.Though, as I write that, I might actually make a jarred version of this. Hmmm...we'll see next week.

Dairy-Free Aztec Hot Chocolate 
with Whipped Coconut Cream

Ingredients serves 4
Hot Chocolate
  • 4 cups non-dairy milk (here's my homemade hazelnut milk)
  • 2 cups dark chocolate pieces
  • 2-3 Tablespoon honey (if not vegan), depending on your taste
  • 2 chili peppers
  • 1 cinnamon stick
  • 1 vanilla bean
  • pinch sea salt
  • Optional to make it 21+: 1 ounce brandy or tequila
Whipped Coconut Cream
  • 1 can coconut milk (I prefer the Thai Kitchen full fat version)
  • 1 teaspoon pure vanilla extract
  • 1/2 cup organic powdered sugar


Procedure
Whipped Coconut Cream
Chill your coconut milk in the refrigerator overnight. When removing from the fridge, be careful not to shake or tip the can; you want the fat to remain separated from the liquid. Before whipping, place a large mixing bowl in the freezer to chill.


Remove the coconut milk from the fridge. Without tipping or shaking, remove the lid. Scrape out the top, thickened cream and leave the liquid behind. You can use that for something else, so set it aside.


Place cream in your chilled mixing bowl. Beat with a mixer until creamy. Add vanilla and powdered sugar. Continue to mix until creamy and smooth. Use immediately or refrigerate.

Hot Chocolate
Place the chili peppers, cinnamon stick, vanilla bean, and sea salt in a large pot.


Pour in the milk and bring to a vigorous simmer. Turn off the heat and let the flavor infuse for 15 minutes. Bring to a simmer again and add in the chocolate pieces so that they're totally submerged. Let stand for 3 minutes. Whisk until the chocolate is melted. Strain into serving mugs.


For adults, add brandy or tequila, if desired. To serve, top the spiced hot chocolate with a dollop of whipped coconut cream.

Comments

  1. Oh yeah......I'll take the brandy version....YUM

    ReplyDelete
  2. YUM! I very nearly made a (dairy) version of this for last month's Food 'n Flix! I'll have to get back to that!

    ReplyDelete
  3. YUM! I very nearly made a (dairy) version of this for last month's Food 'n Flix! I'll have to get back to that!

    ReplyDelete
  4. Can I come over the next time you make this? I think this sounds totally amazing! I'm having a ball with this roundup!

    ReplyDelete
  5. My mouth is watering over here. I can just picture myself drinking this, wrapped up in some blankets with a good movie on!

    ReplyDelete

Post a Comment

Popular posts from this blog

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce