The creamiest hot chocolate, by Holly White
A meatless Monday or an occasional dairy-free latte, there isn’t a rule book for going vegan - it’s your choice, writes Holly White whose debut cookery book has been a huge success.
The creamiest hot chocolate
This hot chocolate would easily rival the traditional variety and is a brilliant way to convince non-vegans that you're not completely crazy for eating this way!
250ml plant-based milk (or just fill the mug you'll be using with milk and use that as your measure)
1 dsp spoon agave syrup, plus extra to taste
1 tbsp almond butter
1 tbsp raw cacao powder
1 tsp lucuma powder (optional)
A spoonful of vanilla coconut cream (see recipe below)
1. Blend the milk, agave syrup, almond butter, cacao powder and lucuma powder together. It will likely need more sweetener, so taste it, add a little more agave and blend again, adding more if needed.
2. Transfer to a small saucepan set over a medium-low heat. Stir gently and ensure it doesn't boil or overheat. It will thicken up, like custard.
3. Serve in a warmed mug with a little vanilla coconut cream on top (if using).
The lucuma powder is optional, but it adds a nice caramel taste. To make this even more decadent you could melt some vegan chocolate over it and add cacao nibs for a little texture. You could also skip heating the milk, add a shot of espresso and pour it over ice for an iced mocha.
Don't throw out the coconut water after you've scooped out the cream - save it for adding to smoothies, soups, casseroles or desserts. I use light agave, which keeps the cream a pale colour. Dark agave or a date or maple syrup will still taste delicious, but the colour will be a little yellow.
I don't like to cook every night so I usually pick a day of the week and batch cook some roasted veggies, rice, hummus, grilled tofu, curry paste and some energy balls and I am set for a few days and can throw a meal together in minutes.
* Recipes extracted from Vegan-ish, A Gentle Introduction To A Plant-Based Diet by Holly White, with photography by Leo Byrne, published by Gill Books at €22.99