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December 14, 2007

Spiced Hot Mocha

Like coffee and dessert rolled into one

Robin Robertson

1 pint chocolate dairy-free ice cream (like Tofutti)
4 cups hot coffee
1/2 cup brandy, or to taste (optional)
Ground cinnamon for garnish

Place the ice cream in a 3 1/2- to 4-quart slow cooker. Pour the hot coffee over the ice cream, stirring to melt.

Cover and cook on low for 1 to 2 hours. Stir in the brandy, if using.

To serve, ladle into mugs, and garnish with a sprinkle of cinnamon.

Tip: This recipe is easily doubled for a crowd. The secret here is using a slow cooker like a CrockPot. You won't have to worry about the drinks scorching on the stove or cooling off when you're busy.

Recipe courtesy of Robin Robertson, author of Fresh from the Vegetarian Slow Cooker.

For even more vegetarian recipes, check out VegRecipes.org.