Chef Pamela Elizabeth knows a thing or two about guilt-free indulgence. See: her food-porn-worthy, celebrity-attracting New York City vegan comfort-food restaurants Blossom, Blossom du Jour, and Urban Vegan Kitchen, and crazy-popular dairy-free chocolate shop Cocoa V. So who better to upgrade—that is, spike—a classic hot chocolate for us? “This recipe is just the kick you need for the holiday season,” Elizabeth says. “Rum’s diversity provides a spectrum of flavors to explore, including notes of cloves and oranges. And this hot chocolate is the perfect balance between sweet and salty!”
Pamela Elizabeth's Spiked Vegan Hot Chocolate (Serves Two)
INGREDIENTS
4 ½ c. plant based milk (pro tip: I like soy or cashew for this recipe)
2 c. good quality vegan chocolate chips
½ tsp. cinnamon
¼ tsp. cayenne (add more if you like it hot, or omit if you don't!)
1 ½ tsp. vanilla extract
1 tbsp. organic sugar
pinch of salt
¼ c. rum
METHOD
Heat the milk in a saucepan over low-medium heat. Just before simmering, add in the chocolate chips and slowly whisk until melted, then add the spices, vanilla, sugar, and salt, continuing to whisk. The liquid should never come to a full boil. Once everything is well combined remove the pan from the heat and add the rum. Whisk well and serve.
