The Perfect Vegan Caramel Pistachio Hot Chocolate for Autumn
As the leaves begin to change and a crisp chill fills the air, there's nothing quite like a warm, indulgent drink to cosy up with. Our Kokoa hot chocolate recipe is the perfect blend of rich chocolate, nutty flavours, and a hint of sweetness, making it the ultimate treat for autumn.
What You’ll Need:
Topping:
- Farhi Dark Chocolate Covered Pistachios: These deliciously sweet and salty treats add a lovely crunch.
- 40ml Caramel Syrup: For that luscious sweetness.
- 250ml Plant-Based Whipping Cream: To create a rich, fluffy topping.
Hot Chocolate:
- 5-6 Kokoa Hot Chocolate Pieces (Tanzania Bio 58%): The star of the show, offering a rich chocolate flavour.
- 20ml Caramel Syrup: To enhance the caramel notes.
- 2-3 Pistachio Flavouring Drops: For that nutty twist.
- 600ml Vegan Milk: Choose your favourite variety, such as almond, oat or coconut milk.
Optional:
- Extra 4-5 pieces of chocolate for melting*: To create a decadent chocolate rim for your glass.
- 2 Hot Drinking Glasses: For serving this delicious treat.
Our Simple Step-by-Step Instructions
1. Prepare Your Glasses (Optional):
- For a fun and fancy touch, place your drinking glasses into the freezer. Melt additional chocolate, and once fully melted, dip the rims of the cold glasses into the melted chocolate. Return them to the freezer for 5 minutes to harden, then set aside at room temperature until ready to use.
2. Heat the Hot Chocolate Mixture
- In your favourite hot chocolate maker or on the stovetop, add the 5-6 tablets of Kokoa Chocolate, the pistachio flavouring drops and 600ml of vegan milk. Gently heat the mixture until it reaches a temperature of approximately 65°C-70°C.
3. Whip the Cream:
- While the hot chocolate is heating, whip the 250ml of plant-based whipping cream using a stand mixer or hand mixer. Once it's firmly whipped, gently pour in the 40ml of caramel syrup to create a delicious caramel cream.
4. Combine and Serve:
- When your hot chocolate is ready, remove it from the heat and stir in the remaining 20ml of caramel syrup. Pour the hot chocolate into your pre-prepared glasses, then spoon or pipe the caramel cream on top.
5. Add the Finishing Touches:
- Sprinkle the roughly chopped Farhi Dark Chocolate Covered Pistachios on top for a delightful crunch and serve immediately. You can enjoy it alongside additional Farhi Dark Chocolate Covered Pistachios for the perfect autumn treat!
