We used to work at a shop that offered bike tours of our city, and one of their stops was at a chocolate shop called “Cacao” that offers flights of three different shots of the richest drinking chocolate ever. We loved their drinking chocolate so much, we learned to make it at home. Here’s our plant-based version:
Fills 3–4 espresso cups
Takes 15 minutes
- 1/2 cup coconut milk
- 1/2 cup soy milk
- 3 ounce dark chocolate bar
Chop up the chocolate bar. Pour the coconut milk and soy milk into a small pot and mix it all up with a fork until you’ve de-lumped the coconut fat.
Heat the combined milks on low, stirring frequently. Keep a close eye on them, and when the first sign of steam shows up, immediately reduce the temperature to low. Stir in the chocolate until it’s melted. Serve immediately in espresso cups.
Bicerin: An Italian layered beverage so intensely rich that its very name means “small glass.” In a small glass, pour a shot of espresso. Add the drinking chocolate and top it all off with an aquafaba-based whipped cream.
Mini fudgesicles: Distribute leftovers evenly in an ice cube tray and store them in the freezer. If you want to be all fancy about serving them, put 1–2 cubes on a small plate, top with a little raspberry sauce and garnish with mint. We just eat them straight from the freezer any time we open up the freezer to look for something.