Vegan Red Wine Hot Chocolate
Yield: Serves 2
Credit:
Cassandra Rosen is a wine expert with Tussock Jumper Wines that’s happy to share this recipe with VEGWORLD readers in honor of National Hot Chocolate Day (1/31).
Ingredients
- ⅓ cup unsweetened dark cocoa powder
- 2 tbs granulated sugar
- 1 pinch salt
- 2 cups almond milk, divided
- 2/3 cup Tussock Jumper Shiraz
- Garnish: vegan chocolate shavings and whipped coconut cream
Directions
- Combine the cocoa powder, almond milk, salt, and sugar in a small saucepan over medium-low heat.
- Heat, whisking occasionally until the cocoa has incorporated, the sugar has melted, and the mixture is hot.
- Remove from heat and stir in the wine.
- Pour into mugs and serve garnished as you like.
