Feeling the winter chill? Try this gorgeous hot chocolate recipe from Chef Jason Whitehead on your menu!

This absolutely moreish and delicious vegan hot chocolate recipe makes enough for two, but you probably won’t want to share it, so double the recipe on a cold wintery night.  You could by all means also use raw cocoa powder if you wish, but carob powder has quite a unique malty flavour, which I love.  The raw coconut sugar adds an almost caramel flavour.

1 can coconut milk, refrigerated for at least 4 hours
2 shots of Frangelico
2 tsp Carob powder
1 tbsp raw coconut sugar
1 cinnamon stick
1/4 tsp coffee powder
2 drops vanilla extract
4 discs of raw cacao butter, melted
1 tbsp raw honey

  • Remove your can of coconut milk from the fridge and scoop out the thick coconut cream that would have separated from the coconut water and place in a mixing bowl and return to the fridge.  Empty remaining coconut water into a saucepan and add your Frangelico, carob powder, coconut sugar, cinnamon stick and coffee powder.  Bring to the boil and whisk until sugar and carob have dissolved and is a nice dark chocolaty brown colour.
  • Remove your coconut cream from the fridge, and slowly whisk in your melted cacao butter and honey until thick and smooth.
  • Pour your boozy carob drink into a mug and spoon your coconut ‘cream’ on top.  Dust with extra carob powder and serve immediately.

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S. Pellegrino Young Chef 2018