Billie’s Yummo Hot Cocoa and Custard
“I first served this at a winter solstice gathering where we had a vegan version of a somewhat traditional Celtic solstice meal. It was a really yummy end to a lovely evening and had us talking about it for weeks. This is also perfect for those special nights in by the fire with a good book or a friend, a winter breakfast or afternoon slump wake up, or just when you feel like you need to be reminded you are special! For a less rich hot cocoa, make it with organic cacao powder, and leave out the spices. You could add orange essential oil for a Jaffa Cocoa. Or just have it plain with vanilla essence. Finally, one of the things I love to do to surprise my family is add No Egg and serve them up something resembling Hot Cocoa Custard. I've served that plain with vanilla, with spices, with orange and with the lot! Enjoy experimenting! When using essential oils, make sure they are food-grade or therapeutic. I use Young Living Oils because they are strong, and 100% therapeutic-grade, which means your chocolate treat becomes even more healthy.” ~ Billie Dean, co-founder of Deep Peace Trust Farm Animal and Wild Horse Sanctuary
Serves 4 | Prep time: 5 mins | Cooking time: 5-7 mins
INGREDIENTS
- Soy/Oat/Almond/Hemp milk (4 cups)
- Bar of vegan chocolate (~40g/1.4oz of chocolate per cup)
- Vanilla beans, split and seeds scraped in (~2)
- Cinnamon sticks (~2)
- To taste: rice syrup or agave syrup
- Optional: egg replacer for Hot Cocoa Custard (~2 tsp No Egg + 2 Tbsp water per cup)
METHOD
- Soak the vanilla bean, seeds and cinnamon stick in the milk.
- Add chocolate (or cocoa) and rice syrup or sweetener of choice.
- Bring almost to the boil, stirring with a wooden spoon, and serve!
Hint: If making the Hot Cocoa Custard, stir constantly until thick. Take it off the burner before it boils or burns!
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