Dairy free hot chocolate often tastes a little less rich and enticing than the dairy version. Or it's extremely coconutty, or almondy or something. NO MORE!
This version of a hot choccie direct from Paris is everything you hope it will be and more! Topped with a dollop of whipped meringue it definitely feels like the perfect start to a lazy weekend morning. Hopefully you will be knocking these out for Father's Day brekkie in a couple of weeks time.
Happy Brewing!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
Need
-
The Brewed Hot Chocolate
- 500 Grams Brew Choc brewed and strained BUY
- 1 Tablespoon dark brown sugar
- 1 Pinch pink salt flakes BUY
- 1 Teaspoon vanilla bean paste BUY
- 140 Grams coconut milk Recipe
-
The Meringue
- 1 Egg Whites
- 3 Tablespoons raw caster sugar BUY
- 1 Pinch cocoa powder for garnish BUY
Do
- 1
To make the hot chocolate, place all ingredients into the Thermomix bowl and combine 20 sec/speed 4. Warm 5 min/70°C/speed 3.
- 2
To make the meringue, place egg white into a very clean Thermomix bowl. Whip 4 min/Butterfly/37°C/speed 3. Slowly add sugar 4 min/Butterfly/speed 3.
- 3
Pour hot chocolate into mugs and top with meringue. Dust with cocoa.
