In celebration of Veganuary – a campaign to encourage people to go vegan for the month o January – start 2020 the way you mean to continue, serving your New Year’s party guests vegan canapes that are an ode to good health, fabulous flavour and intrinsic flair.
Recipe by Christine Capendale
Photograph and styling by Hein van Tonder
Spiced hot chocolate on a stick
- 100g vegan dark chocolate (we used Beacon Midnight Velvet)
- 40g icing sugar
- 1 tbsp cocoa powder
- pinch ground ginger
- 1/2 tsp ground cinnamon
- 600ml almond milk
- whole star anise and cinnamon quills, to garnish
In a microwave-safe plastic (not glass) bowl, melt the chocolate in short bursts in the microwave. Add the icing sugar, cocoa and spices. Mix well.
Pour into 8 greased paper cups/silicone moulds. Insert a spoon/fork/ skewer into each mould once the chocolate starts to set. Refrigerate until set, about 1 hour. Unmould.
Heat the almond milk. Divide among 4 serving cups or glasses. Add 2 chocolate sticks to each glass and garnish with the star anise and cinnamon quills. Serve immediately.