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Plant-Based Viennese Chocolate with Spelt and Hazelnut
★★★★☆ l "A treat for the eyes and the taste buds!"
To warm you up, or simply because you have a sweet tooth, this recipe for Viennese chocolate made with plant-based spelt milk and hazelnuts will delight you! The plant-based spelt milk gives the hot chocolate a lightness, and the hazelnuts add an even more indulgent touch! Add homemade whipped cream and you have a truly light and indulgent Viennese chocolate 😍
Information on the Recipe for Plant-Based Viennese Chocolate with Spelt and Hazelnut
4 beverages
Number of beverages
15min
Preparation time
Easy
Difficulty of the recipe
120cal
Calories per serving
Ingredients for 4 Viennese hot chocolates
50 cl of spelt and hazelnut plant-based milk
4 tablespoons of cocoa powder
20 cl of full-fat liquid cream
1 packet of vanilla or plain sugar
Steps to prepare Viennese chocolate
Step 1: Make the whipped cream
In a siphon, add 20 cl of liquid cream and the sachet of vanilla sugar. Then add a gas cartridge and refrigerate so that the whipped cream is cold.
If you don't have a siphon, you can make your whipped cream with 20 cl of heavy cream and 30 g of powdered sugar.
For the whipped cream to set, your ingredients and utensils must be cold.
Step 2: Make the hot chocolate
Heat the milk in a saucepan and bring it to a boil. Once the milk is hot, gradually add the chocolate powder. Stir well until the chocolate dissolves completely.
Step 3: Serve the hot chocolate
Put the hot chocolate in the kuksa and add whipped cream on top.
Step 4: the final touch
To finish, sprinkle some powder and a few chocolate shavings on the whipped cream.
Would you also like to enjoy your drink in a kuksa?
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