I love cold weather. I love snow. And I love hot cocoa. Since it’s cold and it snowed, the only thing missing was this recipe! There isn’t much to say other than you probably have all the ingredients on hand to make it! I like this brand of cocoa powder and this brand of oat milk.
You can double or triple the batch and easily warm up for more later! ENJOY!!! You can also add the whipped cream to a piping bag, swirl it over the cocoa and top with cinnamon, or cocoa powder! Also this whipped cream is light and fluffy and stays creamy for days in the fridge or months in the freezer as a vegan cool whip. Just take it out of the freezer and let it warm up for about 10 minutes before using.Print
- 2 cups plant-based milk
- 2 tablespoons cocoa powder
- 3 tablespoons vegan sugar
- pinch cinnamon
- pinch cayenne pepper
- 1/4 cup aquafaba (I used the juice from a can of garbanzo beans)
- 2 Tbsp vegan sugar (can also use powdered sugar)
- 1 tsp cream of tartar
- pinch of salt
- 1/4 tsp vanilla
- In a small sauce pan heat all ingredients on low until warm. Whisk to combine. Heat until warm.
- Put aquafaba in stand mixer and mix on high for 4-5 minutes.
- Add in cream of tartar and salt, and then and add sugar very slowly.
- When peaks have formed, add vanilla. Takes about 8-10 minutes.
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