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walkerk@enr.gov.ab.caBarely Legal Hot ChocolateIngredients (use vegan versions): 2 tablespoons cocoa powder
1 tablespoon brown vegan sugar (or equivalent alternative swetener)
a dash of cinnamon
half a cup of rice or almond milk
Directions:Mix together dry ingredients with a fork until there are no lumps. Add a tablespoon or two of rice or almond milk and stir thoroughly to make a paste. Add the remainder of the rice milk and stir until smooth. Warm over very low heat for 20 minutes (the longer you heat it, the smoother it gets), stirring periodically. Top up with boiling water to make 1 cup and stir.
Archived comment by: caution: keep out of reach of children! If you have heart trouble, consult your physician before drinking this!
Notes: Be careful if you try to substitute soy milk for the rice or almond milk - some soy milks will curdle. Edensoy Original curdles; Edensoy Extra doesn't. I've been told this recipe works well in much less time in a microwave - I haven't tried it myself.
Serves: 1
Preparation time: 20 min
Someone e-mailed me about the heart warning. Sorry - its not meant to alarm anone. It is a tongue-in-cheek reference to the strength of this hot chocolate recipe. At two tablespoons per cup, its pretty heavy-duty. The title is a similar reference -any stronger and the feds would try to regulate it. You should probably take the keep out of reach of children warning seriously, though, unless you want them climbing the walls! Enjoy Keith
Archived comment by: keith
For microwave version, about 4-5 minutes on Medium heat works well in my microwave oven. Yours may be different. Be ready to kill it quickly if it shows signs of boiling over.
Archived comment by: keith
I thought your comment was pretty amusing (my dad actually had a heart attack awhile back). One thing I'm curious about.. Do you put the glass mug filled with the (for lack of a better word) gook directly on the stove, or do you have 2 pots? The reason I'm asking is because this recipe is for 1 cup. Cookingly challenged, Dmitri
Archived comment by: dmitri
That should have said Even though my dad had a heart attack. This drink doesn't give hear attacks.. Sorry for the wasted space.
Archived comment by: dmitri
as always, if you want a soymilk that doesn't curdle, go for Silk brand. Its also sold at Trader Joes under their in-house label in the refrigerated section. Its cheaper, lighter and less-dense tasting than any of the crunchy non-refrig versions. Next choice - 365 brand at Whole Foods (bread & Circus, Fresh Fields, etc.) I know some of us have ethical issues aith shopping at WF, but if you don't they sell quarts of great soy imported from Europe at 99 cents or less EVERYDAY. Beats 2 bucks plus for edensoy.
Archived comment by: veggiejawn
This recipe is great! As far as the soymilk to use, I've never had a problem with Edensoy of any kind curdling, including the original with this recipe. As far as cheaper brands I've found that you get what you pay for, there's lots of junk out there. Silk has too much refined sugar. The only brand I trust is eden (Edensoy).
Archived comment by: tonya D
Grreaaaaaaattt recipe and not too sweet. Also, FYI...I used Silk brand to make this and it came out just fine.
Archived comment by: malamuszka
Hi, its me, Keith, the originator of this recipe. Holy moley, I didn't realize it was still around. I posted it back in about 1996! Glad people liked it! For Dmitri (if you're still around), I cook it in a small Corningware dish with a lid, then pour it into a mug. I use some of the top-up hot water to rinse the dish into the cup so as not to waste any chocolate. You could easily multiply the recipe for more cups.
Archived comment by: keithbc
