- 1/3 cup peeled and chopped fresh ginger
- 2 tablespoons vegan sugar
- 2 tablespoons water
- 4 cups plain non-dairy milk
- 1/2 cup chocolate sundae syrup (such as Santa Cruz)
2. Remove from heat and let cool slightly, then add the milk and chocolate syrup. Return to the burner and heat over medium-low heat, stirring with a whisk.
3. Continue to cook until bubbles form around the edges, but do not boil - a candy thermometer should read about 180 degrees. This step took quite a bit longer than I anticipated, since you are using low heat; plan on about 30 minutes. Strain through a sieve over a bowl and discard the solids.
Serve plain, or add vegan marshmallows (I especially like the mini ones from Sweet & Sara). A dusting of cocoa powder makes a nice garnish.
This cocoa is great for a snack when you come in from the cold, but I also liked it at brunch with open-faced vegan ham-and-asparagus sandwiches on baguette.
4 servings (3/4 cup), Calories 190
A great cup of cocoa; the ginger infused every sip, without being overpowering. Under the ginger, this is smooth and chocolatey and will warm you right up. Definitely delicious with marshmallows, but I actually preferred it without, to savor the cocoa to the max.
Although cocoa is a nice indulgence, primarily I'm a coffee drinker. Coffee, of course, is vegan, but I prefer to support companies that take into account their environmental impact (including on the habitat of animals), so I always look for rainforest alliance certified brands. My favorite these days is the Espresso Sierra from Allegro, which is not only organic and fair trade, but also shade grown (helping to prevent deforestation and soil erosion).
Another great brand to check out is Thanksgiving Coffee Company. Try their "Save the Wolves" roast, another shade-grown organic option, whose name says it all.