Tag Archives: dairy-free

Dairy-Free Kahlua Hot Cocoa

 

Ingredients:

2 Tablespoons Unsweetened Cocoa Powder

1/4 cup and 2 tablespoons white Sugar

1 pinch of Salt

3 tablespoons hot Water

1 3/4 cups Almond Milk

1/4 teaspoons Vanilla Extract

1 oz Kahlua

Instruction:

In a mug mix cocoa powder, sugar, salt, and hot water, mix to disolve sugar.

Heat the Almond milk in a pan or the microwave.  Add Vanilla. Use a milk frother to froth the Almond milk.

slowly pour the Almond milk into the mug with the chocolate mixture until nearly full, Add Kahlua and top with foam.

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Lemon Coconut Cream Pudding

 

 

I decided to make a pie out of it… just add it to a baked pie crust that has cooled.

I bet it would be amazing layered in a glass with raspberries and banana slices or used in a fruit tart.

Along with starch there is also egg yolk in this recipe so I guess the recipe falls under “cream pudding”, the term used for Custard/Pudding hybrids. It is very thick so it works best as a pie.

I kinda baked my moons and stars too long because I got distracted.

This is a dairy-free recipe, that’s why it has vegan butter yet still uses eggs. You can use regular butter if you are not dairy-free.

Lemon Coconut Cream Pudding

Ingredients:

1 cup sugar

3 tablespoons corn starch

1 cup coconut milk

1/2 cup lemon juice

3 large egg yolks, lightly beaten

1/4 cup vegetable based vegan butter

1 tablespoon grated lemon peel

1 cup coconut cream

Instruction:

In a heavy sauce pan mix the sugar and corn starch, whisk in the coconut milk and lemon juice until smooth. Cook, stirring over medium high heat until thickened and bubbly, reduce heat to low and cook for two minutes. Take the pan off of  the burner and whisk a small amount of the hot mixture into the egg yolks before adding the egg yolks to the pan, while whisking constantly, return pan to heat and bring to a gentile boil, cook stiring for a minute more. It will get pretty thick.

Remove from heat, stir in the butter and lemon peel. Let it cool for a few minutes without stiring.

When cooled a bit stir in coconut cream and you are done. Pour it into serving cups by itself or with fruit, use it as cake, pie or pastry filling.

 

Dairy-Free Mudslide Cupcakes and Kahlua Hot Cocoa

We recently ended up with a bottle of Kahlua and Irish Cream, I’m not one for drinking so I enjoy cooking with alcohol. Since I can’t have dairy anymore I pretty much have to make my own junk food to get what I want so here are some things I made in the last week.

Mudslide Cupcakes

I adapted the recipe from the book Prohibition Bakery, its a chocolate espresso cake with chocolate Irish Cream filling and a Kahlua frosting.

In place of butter I used coconut oil, in place of sour cream I used almond yogurt and in place of heavy cream I used coconut cream. In place of regular Irish Cream, substitute for dairy-free Almond Bailey’s. All of my changes were in equal parts. For the espresso I used a local and very good craft coffee company that I love called Anchorhead.

It was a success except the frosting was more of a glaze. The alcohol thinned out the coconut cream more than I anticipated. I’ll have to figure out a good vegan frosting for next time.

 

 

 

Kahlua Hot Cocoa

Basic from scratch cocoa recipe with a shot of Kahlua. From scratch cocoa tastes better than any packet of cocoa mix I have ever had.

Ingredients:

1/3 cup cocoa powder

3/4 cup sugar

1 pinch salt

1/3 cup boiling water

3 1/2 cups soy or almond milk

3/4 teaspoon vanilla extract

4 oz kahlua

Instruction:

In a small saucepan add the cocoa, sugar and salt to 1/3 cup boiling water. Bring mixture to a slow boil and simmer for 2 minutes while stirring, be careful not to scorch it. Stir in milk and heat until very hot but not boiling. Remove from heat and add vanilla. I generally add 1 oz of the kahlua to the individual cups after they are poured.