A Jerry James Stone Recipe
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Categories
VeganIngredients
- 3 cups almond milk
- 3 cups sugar
- 1 ยฝ cups Dutch-processed cocoa powder
- 1 tablespoon vanilla extract
- Pinch(s) of salt
- 1 teaspoon cornstarch (optional)
- 2 cups almond milk
- 3 bags Chocolate Rooibos Tea by Numi
- 2 tablespoons sugar
- โ teaspoon vanilla extract
- vegan whipped cream
Instructions
- In a small pot, combine 1 cup of almond milk, 3 cups sugar, 1 1/2 cups cocoa, 1 tablespoon vanilla extract, and a pinch of salt.
- Warm the mixture over medium-low heat and whisk until all of the solids have dissolved. Cocoa likes to get everywhere so start off slowly. You will thank me later.
- Reduce sauce until it has thickened slightly. Optionally, you can whisk in 1 teaspoon of cornstarch for an even heavier sauce.
- Let the sauce cool and then transfer it to a squeeze bottle, if you have one.
- In another sauce pan, warm 2 cups of almond milk over medium heat until it begins to steam.
- Add 3 bags of Numi Chocolate Rooibos tea, remove from heat, cover, and let steep for 5 minutes. Then strain the bags.
- Drizzle the chocolate down the insides of two glasses.
- Overfill both glasses with crushed ice.
- Pour in the tea infused almond milk, top with vegan whipped cream, and drizzle more chocolate sauce on top. Enjoy!
