How to Cook Hot Cocoa Affogato

How to Cook Hot Cocoa Affogato

Yields: 4 cups

Preparation time: over 2 hours

Cooking time: 10 mins

Ingredients needed to make Hot Cocoa Affogato:

  • 2 cups soy milk
  • 1 can (14 oz) light coconut milk
  • 1 can (14 oz) regular coconut milk
  • 2 tsp peppermint extract
  • 1 tsp vanilla extract
  • ½ cup + 2 tbsp honey
  • ¼ cup water
  • 3 tbsp cocoa powder
  • ¼ tsp ground cinnamon
  • Peppermint candies, to serve

Cooking instructions for Hot Cocoa Affogato:

  • To make the peppermint ice cream, empty the cans of coconut milk into a medium bowl and beat in 1/2 cup honey and a splash each of both kinds of extracts into it until well combined.
  • Tip the mixture into an ice cream machine and process them according to the instructions provided by its manufacturer until they turn creamy.
  • Transfer it into a freeze-proof container, seal and leave in the freezer for a couple of hours to chill and set.
  • Add rest of the honey, ground cinnamon and cocoa powder into a 2-cup measuring glass cup and pour in ¼ cup warm water.
  • Stir them well together to mix properly without forming lumps and cook in and microwave oven briskly for 20 seconds or until heated through.
  • Give the mixture another stir to mix well and beat in a splash of soy milk to temper.
  • Whisk in rest of the soy milk until well combined and return the cup into the microwave oven to cook for 3 minutes or until it heats up; don’t let it boil.
  • Add a large dollop of the peppermint ice cream into each glass and pour the hot cocoa over them until ¾ of the glass is full.
  • Crush the peppermint candies and sprinkle over the hot cocoa to garnish.
  • Serve right away.

Image credit: Wikimedia Commons

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