Sunday, October 18, 2015

Hot Choc with Cardamom Fluff

Best hot chocolate ever. Seriously.

Since the discovery of aqua faba (the cooking water from beans/chickpeas) cooking will never be the same again. Here is one of the easiest ideas to do with that precious stuff that can bring your hot chocolate to a total new level. Here is how you do the fluff:

100ml aqua faba (water from cooked chickpeas)
1/2 cup sugar (I use mascobado, a totally unrefined sugar, but for a more "refined" effect you can use powdered sugar)
1 ts ground cardamom
1/3 ts vanille
1 ts xanthan gum

Combine the sugar, cardamom, vanille and xanthan. Pour the aqua faba into a large mixing bowl and whisk it with the help of an electric stand mixer. Start at low speed, then slowly increase the speed to highest, until soft peaks have formed and the mixture has become very light and fluffy. Turn the speed down to medium-high and add slowly the sugar mixture while the machine is still beating the fluff. With all  the sugar in it, increase the speed back to the fastest. Continue to whip until very stiff and glossy. You should be able to hold the mixing bowl upside down and have everything stay in place. Use it on top of pies, cupcakes, on fruit salads, hot chocolate, milk shakes, etc... It keeps surprisingly well even when you want to use it next day!

Hot chocolate


600ml oat milk or other plant milk (add some high quality coconut milk if you want extra creaminess - I wanted mine with less calories)
3 tbsp cocoa powder
1/2 ts arrowroot
a pinch of chilli flakes & mace powder (optional)

Bring all to a boil, stirring with a whisker now and then. Remove from fire and add the fluff. Serve immediately.

Stir it slowly with the help of a spoon to get the fluff combined with the hot chocolate while you drink it.

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