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Iced Hot Chocolate

Iced Hot Chocolate

I will admit to being envious of those who can drink coffee. Drinking coffee has always seemed like such a mature, grown up thing to do. I cannot abide coffee, though: the taste, the smell (except in bean form), the caffeine that makes high-strung people like me ping around the room. Seeing people with their refreshing iced coffees in the summer, though, makes me very envious. I wanted a rich, cool drink for myself, more of a treat than iced tea. What about hot chocolate in iced form? I can do chocolate.

There’s something that feels vaguely European about this, decadent but not one of those pouffy towers of whipped cream and sticky syrups that passes for coffee these days. It’s luxurious without being a sugar bomb. It will still give you a little buzz. It’s iced hot chocolate.

Makes two large glasses.

3 oz. dark chocolate, preferably organic and Fair Trade
2 1/2 cups plain, unsweetened vegan milk (I used almond) (divided)
1/2 cup vegan creamer (I used coconut)
3 - 4 tablespoons maple syrup
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
2 cups ice

Start a small pan on the oven with about an inch of water over medium heat. You will be making a double-boiler with this, so choose a pan and a bowl that work together, the bowl sitting on top of the pan.

Roughly chop the chocolate.

When the water starts boiling, add the chocolate to the bowl on top of the pan. Stir until it is melted. Once melted, remove the bowl and slowly add 1/2 cup of the milk to the chocolate, stirring until smooth.

Once the melted chocolate has reached room temperature, pour into a blender, along with the additional 2 cups of milk. Add everything else and blend until all the ice is pulverized.

Pour and enjoy...

2013, 2014, Vegan Street

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