Friday, November 16, 2012

Allergy free cold hot chocolate with goat’s milk ice cream recipe

I chose rum and raisin for this one. Gorgeous mix.

  • ¼ cup coconut milk
  • ¾ cup water
  • 2 large tsps Cocoa
  • 1 tbsp sugar
  • 1 tsp cornflour
  • 1 scoop goat’s milk ice cream, flavour of your choice*

  • Combine all but the cornflour in a small saucepan and whisk until the cocoa has blended through.
  • Turn the heat onto low and as the hot chocolate heats up tap a tsp full of cornflour over the side of the saucepan.
  • Whisk the cornflour through until evenly combined.
  • Continue whisking until the hot chocolate thickens somewhat.
  • Remove from the heat and pour into a mug.
  • Chill in the refrigerator until completely cold.
  • Remove any skin that forms.
  • Scoop out the ice cream using a curved ice cream scoop.
  • Softly drop the ice cream in the cold hot chocolate and serve with a long enough spoon.

  • There are goat’s milk ice cream recipes available. Jeck the Recipe List tab and scroll for a range. It is updated whenever I make a new batch.

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