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Creamy Dessert Beverages

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With the arrival of Thanksgiving, it’s time to face up to the fact that the cold weather has well and truly arrived (in the northern hemisphere at least). Some of us are always grateful to learn new recipes that can help us stay warm from the inside. Of course, soups and broths are a great way to take off the winter chill, but what about after dinner?

Let’s start with something simple…If you’ve never tried one of the many coffee substitutes on the market, then you just might be missing out on something that could change your life for the better.

Seriously, if you like the taste of coffee, but you’re not thrilled with the way it affects your system, consider trying a beverage that’s made from chicory, dandelion, or cereals such as barley and rye. There are several on the market now that are freeze-dried and convenient to prepare, but you can also buy the kind that you brew yourself just like coffee.

Grain coffees won’t give you a buzz like you get from caffeine (though they are refreshing in a gentle way), but if you’re trying to break that habit, then one of these substitutes might just do the trick. A nice bonus is that you can drink them at night and not worry about staying awake. Check out page 2 for some creative coffee-flavored beverages.

Quick note: If you try a coffee substitute and you find that it doesn’t suit your taste, try some others. There are subtle differences in flavor… And if you’re trying to wean yourself off caffeine, you might want to do a ‘half-and-half’ regimen for a while until you develop a new, caffeine-free habit.

On the following pages, you’ll find a collection of recipes that are great on their own or as a complement to your favorite vegan dessert.

Hot ‘Mochalate’
makes 4 cups

2 cups organic soy milk
2 cups water
4 Tbsp. cocoa
3 1/2 Tbsp. coffee substitute (such as Cafix, Pero, Inka or Postum)
4 Tbsp. unrefined sweetener such as Rapadura
1/8 tsp. vanilla essence

In a small saucepan, heat all ingredients on low. Serve hot.

•Variation ~ Chill and serve on ice or with a scoop of non-dairy ice cream.

Hot Carob Espresso Amaretto Beverage
yields 1/2 blender

a dash of almond essence
2 Tbsp. carob
1/2 Tbsp. vanilla powder (or 1/4 Tbsp. liquid vanilla)
1 1/4 Tbsp. coffee substitute (such as Cafix, Pero, Inka or Postum)
2 Tbsp. tahini
2 Tbsp. maple syrup
2 cups boiling hot water

In a blender, blend all ingredients. Serve with dessert or after a meal.

The following two recipes can be served either hot or cold, depending on your preference (or the weather!)

Creamy Chocolate Milk
yields 4 cups

1/2–2/3 cups cashew pieces (raw)
1 cup water
5 tsp. carob or cocoa powder
1 Tbsp. unrefined sweetener such as Rapadura
1/8 tsp. vanilla essence
1/2–1 Tbsp. maple syrup
2 cups ice cold water (or hot water)
1/2 tsp. tahini

1.  In a blender, blend the cashew pieces with one cup of water and homogenize to a creamy consistency. Use a rubber spatula to push the small cashew pieces from blender sides into the mixture.

2.  Add remaining ingredients. Blend until smooth and serve.

Almond Cashew Drink
yields 2 glasses

1/3 cup raw cashew pieces
1 Tbsp. almond butter
2/3 cup ice cold water / hot water
1–2 Tbsp. unrefined sweetener such as Rapadura
1 tsp. almond extract
1 cup ice cold water / hot water (additional)

1.  In a blender, purée the first three ingredients and homogenize to a creamy consistency. Use a rubber spatula to push the small cashew pieces from blender sides into the mixture.

2.  Add the remaining ingredients. Blend until smooth and serve.

•Use raw or roasted cashew pieces and almond butter, according to taste.

Carob Mint Beverage
yields 2 1/2 cups

2 cups boiling hot water
2 Tbsp. carob powder
3 Tbsp. tahini
2 Tbsp. molasses
1 Tbsp. maple syrup
1/8 tsp. mint extract
1 tsp. vanilla

In a blender, blend the above ingredients until smooth, then serve.

These recipes have been reproduced from Incredibly Delicious: Recipes for a New Paradigm, which includes all sorts of tips to help make the transition to veganism easy and delicious.

 

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