Vegan Osmanthus Chocolate Milk

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OMG, I still had this giant container of osmanthus flowers that I haven’t used up and I’ve been reading up all kinds of awesome ways to make stuff with osmanthus in it. It is a super fragrant, golden coloured flower that goes brilliant in desserts.

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It may be a little hard to get your hands on Osmanthus flowers just because they’re so rare! I found the last one in my local Asian grocery store, but I know you can get them on Amazon or Ebay. They usually come dried, and the flowers are very tiny!

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This is a really nice, semi-sweet drink that combines osmanthus and chocolate, and it will remind you somewhat of bubble tea! I even used the tapioca pearls for the “bubble tea pearl” type of thing. I just love its chewiness!

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Vegan Osmanthus Chocolate Milk

2 cups unsweetened almond milk
1/4 cup white grape juice
2 tablespoons cashew
2 pitted dates
1 tablespoon pure maple syrup
1 tablespoon creamed coconut/virgin coconut oil
1 teaspoon pure vanilla extract
1/4 cup tapioca pearls
1 tablespoon cacao nibs
2 tablespoons dried osmanthus flowers

Soak tapioca pearls in water for an hour, then drain out the water.

In a high powered blender, add the almond milk grape juice, cashew, dates, maple syrup, creamed coconut and vanilla extract. Blend on high speed until it becomes smooth liquid.

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Pour the blended liquid in a small saucepan and add the tapioca pearls. Turn the heat on medium high (5-6) and cook for about 10 minutes with the lid on. It should be boiling around then. Turn the heat to medium low (3-4) and simmer for another 5 minutes or so with the lid on.

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Finally, add the cacao nibs and dried osmanthus flowers, and immediately turn the heat off and serve.

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Vegan Osmanthus Chocolate Milk
Serves: 2
 

Ingredients
  • 2 cups unsweetened almond milk
  • ¼ cup white grape juice
  • 2 tablespoons cashew
  • 2 pitted dates
  • 1 tablespoon pure maple syrup
  • 1 tablespoon creamed coconut/virgin coconut oil
  • 1 teaspoon pure vanilla extract
  • ¼ cup tapioca pearls
  • 1 tablespoon cacao nibs
  • 2 tablespoons dried osmanthus flowers

Instructions
  1. Soak tapioca pearls in water for an hour, then drain out the water.
  2. In a high powered blender, add the almond milk grape juice, cashew, dates, maple syrup, creamed coconut and vanilla extract. Blend on high speed until it becomes smooth liquid.
  3. Pour the blended liquid in a small saucepan and add the tapioca pearls. Turn the heat on medium high (5-6) and cook for about 10 minutes with the lid on. It should be boiling around then. Turn the heat to medium low (3-4) and simmer for another 5 minutes or so with the lid on.
  4. Finally, add the cacao nibs and dried osmanthus flowers, and immediately turn the heat off and serve.


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