Photo by Joseph De Leo, Food Styling by Anna Stockwell
This dairy-free cocoa is inspired by the vegan version served at At Land in Dobbs Ferry, NY. Dried rose petals bring an extra dose of floral aroma and flavor (not to mention romance) to this rich hot chocolate.
Recipe information
Total Time
20 minutes
Yield
2 servings
Ingredients
1 (14.5-oz.) can full-fat coconut milk
1/4 cup unsweetened cocoa powder (preferably Dutch-process)
3 Tbsp. honey
Pinch of kosher salt
3 Tbsp. dried rose petals, plus more for serving
1/2 tsp. vanilla extract
Preparation
Step 1
Heat coconut milk, cocoa powder, honey, salt, 3 Tbsp. rose petals, and 2 cups water in a medium pot over medium, whisking constantly, until cocoa powder is dissolved, about 5 minutes. As soon as it starts bubbling, reduce heat to maintain a gentle simmer and cook, stirring occasionally, until flavors have infused, about 10 minutes. Stir in vanilla.
Step 2
Strain cocoa through a fine-mesh sieve into 2 large mugs. Serve topped with more rose petals.
Recipe notes
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