Thursday, August 22, 2013

Vegan Hazelnut Hot Chocolate with Butterscotch Whipped Cream

I have been going on and on for ages now about how I want to get my hands on some hazelnut extract. Well finally I came across it by pure luck while I was looking for other ingredients. There is a great shop called Weigh 'N' Pay on Whitfords Ave in Woodvale. It is a bulk food store which has all of your baking needs as well as many ingredients that you normally find in health food stores, but in bulk. I really love this store and it has made my life a lot easier because they sell a lot of the products that I can't find in the grocery stores like Woolworths and Coles. 

Weigh 'N' Pay have so many different flavour extracts and on this trip I picked up hazelnut and butterscotch. I will be back for some of the others at a later date :)

I used the extracts to make hazelnut hot chocolate with butterscotch whipped cream. Vegan of course. It is a very rich and creamy drink, so it's probably better in small servings or else you might feel sick. It is perfect for all you people with a sweet tooth, and it was a great way to warm up my night and help me to unwind and relax. 

Vegan Hazelnut Hot Chocolate with Butterscotch Whipped Cream

Serves 1

Butterscotch whipped cream:
  • 1 can coconut milk (or a can of coconut cream)
  • 3 tablespoons icing sugar
  • 1/4 teaspoon butterscotch extract
  1. Place the can of coconut milk/cream into the fridge and leave overnight. 
  2. Open the can of coconut milk. There will be a firm, waxy layer on top.
  3. Scoop out this firm layer coconut cream that has solidified at the top of the can.
  4. Stop as soon as you reach the water at the bottom of the can; don't include anything but the solid cream. (You can use the water in smoothies, or just drink it straight.)
  5. Place this cream in the bowl of a stand mixer, or a large bowl.
  6. Turn your mixer or hand beaters to high speed, and whip the coconut cream for 3 to 5 minutes.
  7. Whip until it becomes fluffy and light, with soft peaks. Mix in sugar and butterscotch extract. 

Hot chocolate:
  • 1 cup soy milk (or other non-dairy milk. If you use vanilla soy milk then omit the sugar and vanilla essence)
  • 1-2 tablespoons cocoa powder (depending on how strong you like your hot chocolate)
  • 1-2 teaspoons sweetener (depending on your taste)
  • 1/2 teaspoon hazelnut extract/essence
  • 1/4 teaspoon vanilla essence
  1. Heat all of the ingredients in a pot until hot (not boiling).
  2. Pour into your favourite mug or glass and top with the butterscotch whipped cream. 

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