Homemade Holiday: DIY Drinking Chocolate

Along with all the gift lists I’ve put together, I’d like to share some homemade presents you can give (and make for yourself!). First up is this divine vegan drinking chocolate that comes together in just a few minutes, but will keep your friends + family warm all season long. You can customize it by adding spices or leave it be.

Then just heat, mix, and enjoy!

HOMEMADE DRINKING CHOCOLATE

What you’ll need . . .

• 3/4 cup bittersweet chocolate chips
• 1/4 cup semi-sweet chocolate chips
• 1/4 cup raw sugar 
• 2 tablespoons unsweetened cocoa powder 
• 1/2 teaspoon cinnamon (optional) 
• 1/4 teaspoon cayenne pepper (optional)

Method . . . 

1. Put all ingredients in a food processor and pulse until coarse, but incorporated. 
2. Pour into a glass container and decorate for gifting.
3. Add instructions that 2 tablespoons does well with a standard mug. You’ll just fill your glass with whatever milk you like (almond, soy, coconut, cow, etc.) and then pour that amount into a small pan on the stove with the chocolate mixture. Whisk over medium-low heat until melted and warm. Serve immediately.

Stay tuned for the Baby Gift List that I just finished last night. I’ll probably post it later today. But I have another couple edible gifts to share before the week is up. All are friendly for a variety of dietary restrictions. (By the way, I plan on making this drinking chocolate to give . . . but it’s also really nice to have the “test” version in my own cabinet!)

Happy Wednesday!

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Chocolate + Pumpkin Pots de Crème

I fell out of love with food blogging for a while. Had you noticed? Something about planning and cooking ahead with the intention of photographing my meals just didn’t feel right. Instead, I favored making basic, tried-and-true dishes and just, well, eating them. Imagine that! But -- as often happens -- I have gotten over the hump and feel like blogging some recipes again.

Which brings us to this Chocolate + Pumpkin Pots de Crème. I’ve been dreaming up this dessert for a  while, and when I was drafting up our Thanksgiving menu, I thought -- why not do it this year? I’ve never learned to properly bake or craft desserts using eggs, which is critical for a traditional crème, so I thought using some arrowroot (like I do in pies) might help firm things up. And it did!

If you’re looking for a last-minute (10 minutes to make then just time to chill), simple, and somewhat healthy ending for your holiday meal, I suggest giving this treat a try. I think the next time I make it, I’ll use maple syrup versus sugar, so I’ll be sure to let you know how that turns out.

And, yes, I’m currently licking the (baby) spoon as I type this post.

Wouldn’t you?

CHOCOLATE + PUMPKIN POTS DE CREME
Makes 4 generous ramekins (or 8 champagne flute servings).

What you’ll need . . .

• 1/3 cup soy or almond milk 
• 1 teaspoon vanilla extract
• 1-1/2 tablespoons arrowroot powder 
• 1-1/3 cups pumpkin puree 
• 1/3 cup raw turbinado sugar 
• 1 cup bittersweet chocolate*
• 1/3 cup unsweetened cocoa powder 
• Sliced almonds, for topping

* This recipe is vegan if you use vegan bittersweet chocolate. I have a huge bag of Ghiardelli bittersweet baking chips, which have milk fat in them. But it’s easy to find dark bittersweet chocolate without any dairy.



Method . . .

1. In a medium saucepan, whisk together the milk, extract, arrowroot powder, sugar, and pumpkin puree until smooth. Keep stirring over medium-low heat until mixture is hot.
2. Toss in the chocolate chips and lower heat slightly. Stir with your whisk until completely melted. Then whisk in the cocoa powder until the mixture is completely smooth.
3. Immediate pour into whatever you’re serving the dessert in. I like the champagne glasses for small tastes. And, actually, I made this recipe using one of my old pie mixes as an inspiration, so you can also pour this mix into a prepared pie crust and let it set if that’s more your style.
4. Then place them in your fridge to set for around a half hour (longer for a firmer texture).
5. To serve, simply top with some sliced almonds (or maybe some coconut whip!). 

So, what do you think? 

More recipes like this one? 

Since I stopped making so many recipes specifically for the blog, I’ve found that foods that require only 5-10 ingredients are the ones that make me the happiest. And the ones that mix together the fastest also tend to be those that make repeat appearances in my kitchen. I’ll be back tomorrow with a satisfying vegetable puree that can substitute in for mashed potatoes and transform into an amazing leftover dinner. Just roast, blend, and serve.

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

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