This is my favorite attempt so far at making a vegan hot chocolate. It started with homemade hemp milk, which consists of hemp seeds, a few dates, a splash of vanilla extract, and purified water pureed in my BlendTec, then strained through a fine sieve. I gently heated this on the stove with a good sprinkling of organic cane sugar and organic cacao powder. Once heated, I blended the mixture once more to make it frothy and smooth. To top it off, I whipped some coconut cream (the solids that you find in a can of coconut milk) with the whip attachment in my KitchenAid stand mixer, until smooth. I've decided that this is even more delicious than real whipped cream! I finished the whole thing off with a dash of cinnamon. I like this recipe because the hemp milk became really thick when heated, which made this feel rich and decadent. Because its preparation takes some time, it's the perfect recipe to prepare on a lazy winter evening, and a great dairy-free alternative to classic hot cocoa.
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