Cokelat Minuman Maya Vegan

Name: Cokelat Minuman Maya Vegan
Total time: 15 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 2 cups non-dairy milk ((I use half full-fat coconut + half unsweetened almond milk)); 5 ounces dairy-free dark chocolate ((chopped // 70% cacao is best // 5 ounces yield ~1 cup) ); 1/2 tsp vanilla extract; 1/2 tsp ground cinnamon; 1/8 tsp cayenne ((more or less, depending on preferred spice)); 1 pinch nutmeg ((optional)); 1/4 tsp sea salt; 1 -2 Tbsp raw cane or coconut sugar ((optional)); Coconut Whipped Cream ((for topping))

Creamy, sultry vegan drinking chocolate made with dairy-free milk, dark chocolate, and a blend of Mayan-inspired spices. An indulgent, dairy- and gluten-free dessert in 15 minutes.

⏱️ 15 menit 🔪 Persiapan: 5 menit 🔥 Masak: 10 menit 📊 Mudah 👁️ 18 dilihat

👨‍🍳 Mulai Masak

Foto: Minimalist Baker — Minimalist Baker

Bahan-bahan

4 porsi

2 cups non-dairy milk ((I use half full-fat coconut + half unsweetened almond milk))
5 ounces dairy-free dark chocolate ((chopped // 70% cacao is best // 5 ounces yield ~1 cup) )
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1/8 tsp cayenne ((more or less, depending on preferred spice))
1 pinch nutmeg ((optional))
1/4 tsp sea salt
1 -2 Tbsp raw cane or coconut sugar ((optional))
Coconut Whipped Cream ((for topping))

Langkah-langkah

Add dairy-free milk to a small saucepan and bring to a simmer over medium heat. Add dark chocolate and whisk to combine.
Add spices and whisk vigorously to combine.
Once chocolate is completely melted, remove from heat, and add vanilla extract. Whisk to combine. Taste and adjust flavors as needed, adding sugar or sweetener of choice if not sweet enough. Add more cayenne for kick.
To serve, top with coconut whipped cream, a dusting of cocoa or cacao powder (optional), and any additional spices and/or chocolate desired.
Store leftover drinking chocolate covered in the refrigerator for up to a few days. Freeze for longer term storage, though best when fresh.