Hot Chocolate with homemade Caramel, Hazelnuts & Vanilla Ice Cream
Sweet treat for cold days! Spring is around the corner, flowers are blooming, the air is filled with the scent of the wakening year .. hell yes! But there are also dark, grey days, that reminds us that february is not long ago. We definitely need something sweet that warms our body up for spring and all the lovely things we are waiting for. So a leftover glass filled with vegan caramel dip was the main reason for this hot chocolate. You may know this dip, we served it with our gorgeous vegan snicker-balls some weeks ago. You can do a lot of things with caramel and today we show you our second recipe that matches perfect to this creamy, sweet goodness. Always have this yummy treat in mind, if it's greay and cold outside!
hot chocolate with homemade caramel, hazelnuts & vanilla ice cream
- 1/2 portion of the vegan caramel (recipe on the blog)
- 50 g (1.8 oz) chopped hazelnuts
- 2-3 tbsp unsweetend cacoa power
- 2 cups plant-based milk (we used almond milk)
- 100 ml (0.5 cup) vegan cream
- 1 package stabilizer for whipping cream
- 2 scoops of vegan ice cream (we used vanilla flavour)
- Prepare the vegan caramel like instructed on our blog.
- Rost the chopped hazelnuts in a pan without oil for 3 - 5 minutes. Stir around and don't let them burn! You can smell your roasted hazelnuts if they are ready, so set aside and let them cool down.
- With a mixer, whip your cream and the stabilizer. Let chill in your fridge.
- Heat plant-based milk in a small pot. Add the cocoa and stir occasionally. When the milk starts boiling, remove from the heat.
- Prepare your glasses and spread the caramel around the inside of each glas. This evenly sweetens your whole drink. Fill your glasses up to 80% with hot chocolate. Now top with cream, more caramel and the roasted hazelnuts. That's it!
- 125 g (1.6 cups) coconut sugar
- 120 ml (0.5 cups) coconut milk
- pinch of salt
- optional: 1 vanilla bean
- Optional: Slice the vanilla pod and scrape out the seeds.
- Place all the ingredients in a pot or pan.
- Combine everything well and stir continuously.
Let simmer for 10 minutes and set aside. Enjoy still warm.
This vegan caramel dip works perfectly on a cake or as a dip for vegan snicker balls or fresh fruits. The caramel gets thicker by the time, so use it still warm if you want to decorate a cake with it. The creme of the coconut can is essential for the consistency of your caramel dip. There is a firmer creme at the top of the can that works perfectly for a thick caramel creme.