This topping is good on non-dairy frozen desserts, pancakes and French toast.
- 2/3 cup thick nut milk
- 1/3 cup maple syrup
- 1/4 cup cocoa or roasted carob powder
- 2 tsp arrowroot powder
- 1/2 tsp vanilla extract
- Blend all ingredients. Bring to a boil and simmer 5 minutes on medium-low until thickened. Remove from heat and serve hot or chilled over desserts of your choice.
You can also omit the arrowroot powder in this recipe to make a syrup that is great for making chocolate non-dairy milks and cafe mochas. The mixture will only thicken slightly when cooking. Use 3-4 tbsp of this syrup to flavour 1 cup of chilled soy or nut milk.