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Posted on Oct 1, 2013 in Food, Recipes | 8 comments

Boozy Vegan* Hot Chocolate

*Well, I suppose that depending on your definition of vegan, this recipe is only vegan-ish. But we’ll get to that.

So. The government has shut down. And while Ron Swanson is probably having the best day of his life…

… a lot of people are very unsure as to what their future (and their future paychecks!) may hold. And hey, I get it! While most government contractors and federal employees have gone quite a while between shutdowns, let us remember that I used to work for the FAA. Which meant going through the emotional unquiet that is an impending, looming, potential FAA shutdown at least twice a year. I’m definitely grateful that my job now is unaffected by the shutdown, but that doesn’t mean I don’t feel the pain of all my nearest and dearest.

So I’m trying to help in the only way I can: by giving you a recipe that makes it’s totally acceptable to start getting sauced first thing in the AM. Enter: Boozy hot chocolate. I mean, hey, it’s 5 o’clock somewhere, right?

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Besides, I suddenly found myself with a couple of flippin’ adorable custom whiskey airplane bottles, thanks to one Miss–oops, I mean MRS!–Army Pants and Flip Flops, whose wedding I attended last weekend. 😀

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Boozy Vegan Hot Chocolate
Makes 1 large steaming mug

Ingredients:

2 cups Blue Diamond Almond Breeze almond milk (I used original unsweetened)
2 tbsp cocoa powder
1 tbsp light brown sugar
1/2 tsp ground cinnamon
2 tsp honey (this is where the whole maybe-it’s-not-really-vegan argument can begin — just replace with sweetener of choice if you don’t want to use honey)
3 tbsp whiskey (sorry kiddos, these tricks are for adults only)

Instructions:

1. In a small saucepan, heat almond milk on medium heat.
2. Add cocoa powder, brown sugar, cinnamon, and honey. Stir until combined (the lumps in the cocoa will continue to break apart as the milk heats up.)
3. Add in whiskey, stir to combine, then pour into a mug. Top with whipped cream, if you have some available, and enjoy!

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This recipe is sure to put some warm-fuzzies in your belly, believe you me. I mean, I may or may not be a little bit buzzed while writing this post… though to be fair, I didn’t even use the entire airplane bottle in the recipe! 3 tbsp uses up about 3/4 of the bottle. But it didn’t really seem fair to just leave that little bit left in the bottle all by its lonesome, so…

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Just consider me having poured one out (into my mouth) for my government homies. Salud! You can also clearly make this a non-alcoholic (but still vegan-ish) hot chocolate simply by omitting the whiskey. If you do that, it might be fun to try adding in a tsp of various extracts — mint, almond, etc!

almondbreezelogoThe above post was sponsored by Blue Diamond Almond Breeze, but all content is 100% my own.

8 Comments

  1. It just so happens that, thanks to the pre-shutdown-commissary spree I went on this morning, I currently have all those ingredients in my kitchen. Mama’s getting through this shutdown.

    (But, seriously, I nearly fainted with relief when I found out military would still be getting paychecks. If that hadn’t happened, every single leftover Jack Daniel’s airplane bottle would currently be empty in my garbage can, and I’d be seeing five of this comment screen right now.)

  2. Eureka!! Almond Milk!! Why o why have I been using rice milk until now? I mean rice milk is great for vegan muffins and pancakes but ALMOND MILK gives a whole new … appeal … to hot chocolate! Thanks!

  3. There would be another small bottle of J.D if that was my mug of hot chocolate lol

  4. This recipe would be perfect during my feast days. I am using the 5:2 fast diet and I only take the 5:2 fast formula during my fast days. I would try this tomorrow, it looks delicious!

  5. This looks yummy! I would definitely try this one especially now that is the start of the cold season.

  6. That looks delicious! I’m thinking of all the variations. Translation: what other booze can I use???? 🙂

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