Wednesday, January 25, 2012

Serenity Hot Chocolate (Vegan, dairy-free and sugar-free)

"Serenity Now!"

Today is definitely a "Serenity Now" kind of day. Actually, it's been a "Serenity Now" kind of week. If any of you are as much of a Seinfeld fan as me, you'll know what I mean. Yep, I've already burst and exploded a few times this week and there's more to come. And as each night passes I lay in bed reflecting on ways on how to soothe these turbulent days. My kids are great. Nothing wrong there, but when one little Chatty Baby is absolutely, completely bunged-up and the Lovely Toddler needs tons of attention that I simply can't always give her, it becomes a challenge. It's not always so easy-as-pie staying at home with the little ones. But that's not all. Oh no it's not. There's a lot cooking up in my kitchen, and not just food and blog stuff. Nope. There's TONS more cooking up in this household, lots of creating, thinking, scheming going around in here and I can't tell you what it is, but there's more to come from me.

And when it's busy-busy all day long, I definitely need little warm fuzzies to slip down my throat and make me all warm inside. There's nothing better for the ol' nerves than a good Hot Chocolate. Especially when it's cold outside and stormy inside. Husband M doesn't tolerate milk all that much, so I try to eliminate it as much as possible. And so this little concoction turned out to work wonders for the family. Unfortunately, my poor friend R was the first to try my first batch, which was terrible. I know, you're thinking how the hell do you screw up hot chocolate. Well, you can when you burn the cocoa and still serve it. Oops. Like I said, poor R. She was nice though and drank it. But now I have a much better version, one that Husband M said was blog worthy. And I sometimes need that vote of confidence.

Serenity Hot Chocolate (dairy-free, sugar-free)

Melt in a saucepan:
1 tbs coconut oil

3 tbs *pure honey or pure maple syrup (or agave for another vegan option)
1/4 Cup cocoa powder
Mix well until it becomes a beautiful chocolate sauce. Stir constantly and do not burn! keep on low heat.

1/3 Cup Thai Kitchen Coconut Milk
2 pinches himalayian salt or celtic salt
1/4 tsp vanilla

Increase heat to medium, then add:
2 Cups water

Bring to a simmer, or low boil.
Add 3-5 drops Stevia, according to taste. Do not add Stevia if using Agave.

*make sure your sweetners are 'pure', otherwise they may be blended with corn syrup or other nasty products.

Let cool a little, stir then serve.

Makes 2 servings.

Keep in mind I like my hot chocolate thick and sweet. Adjust to your tastes.

Peace and love

1 comment:

  1. Can't wait to try this version, hehe. The adding a bit of Himalayan salt sounds like a delicious idea!
    - 'R'