molten tahini coconut hot chocolate
Seriously the silkiest, richest cup of cocoa I ever did have.
I originally developed this recipe because it was supposed to cool down over the weekend, and anything below 60 degrees warrants a hot cup of cocoa as a cozy treat. Well, nature decided to delay its chilly arrival. I made cocoa anyway, because I committed.
I really do love hot chocolate, though I find it difficult to find a truly good mug from any of the shops nearby. Probably because we’re in Florida and don’t know what we’re doing (in more ways than just with making hot chocolate…but I digress). Funny enough, today I had a conversation with a coworker about her distaste for anything steaming warm – even soup. Heathen. I am a total opposite: warm foods and drinks nourish my soul better than anything. One reason why I really don’t see the viral appeal of iced coffee.
So, while you watch the Super Bowl this weekend or snuggle up with your honey bunches of oats on Valentine’s Day, sip on a seriously smooth, rich, decadent (and vegan!) mug of this Molten Tahini Coconut Hot Chocolate. Tahini transforms this humble drink into a pool of liquid gold. This could rival the Buttered Rum Hot Chocolate I made over the winter – you can even throw in some booze to this guy for a weekend imbibement. I recommend bourbon. Just saying.
Only Weanies Dislike Tahini
Tahini in hot chocolate is not my invention, so no, I’m not going to make any far-reaching claims that this is the best tahini hot chocolate on the planet. I kind of hate that vernacular. But if you stumble across FMG and think “Hey, that sounds really good!” I can assure you that this formula is pretty dope. Plus, it’s totally vegan, so long as you source good vegan dark chocolate, which is pretty easy to find nowadays.
To create that really thick, luscious texture, I use a good helping of canned coconut milk and mellow it out with another nondairy milk. I don’t like using all coconut milk since the flavor does push through a little bit, so I neutralize it with a little soy, which is what I usually have on hand. I recommend something mild but thick like oat, soy, or cashew.
Throw those milks in a sauce pot and bring to a simmer. Lower down the heat and stir in lots of dark chocolate, tahini, maple syrup (or really any sweetener you’d like), vanilla, and a touch of cinnamon. Stir frequently until everything is melted together and the cocoa is super creamy. Should only take you a few minutes.
Ladle the elixir into mugs and top them however you’d like. I’m shit with coconut whip but if you’re able to make some or have a bit lying around, go for it. I just used regular whip since I’m not vegan. I like a few heaps of chocolate shavings, a little more cinnamon, and an anise pod because it’s pretty, not necessarily to eat.
The ideal cuddly, stay-at-home sip. Enjoy!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Hawt chawklit:
molten tahini coconut hot chocolate
Ingredients
- 2 cups canned full-fat coconut milk
- 2 cups nondairy milk of choice (I like soy, oat, or cashew)
- 1/2 cup tahini
- 6 oz good-quality vegan dark chocolate, chopped
- 2-4 tbsp maple syrup, to your taste
- 2 tsp vanilla extract
- 1/4 tsp ground cinnamon
- whipped cream, chocolate shavings, and cinnamon, to top
Instructions
- In a small saucepan, warm the milks over medium heat until steaming. Lower the heat to medium-low. Whisk in the chocolate, tahini, maple syrup, vanilla, and cinnamon. Heat gently, whisking often, until melted, about 4-5 minutes.
- Divide the hot chocolate into mugs. Top with whipped cream, chocolate shavings, cinnamon, and an anise pod, as desired.
