update: i love this recipe so much i’m resharing it. while my husband is safely home from afghanistan, he might as well be deployed as he’s out fighting this crazy virus. who would have thought so many of our military, medical professionals, and more would be out fighting a new war, on our own soil, that is unseen. still… these pots de creme remain the perfect distraction. be safe, friends.
i’m not sure i’m ready for my husband to come home from afghanistan.
we are in the stretch of the millionth hour of single parenting. it’s all fine. we have our routine. my kids are great.
except i am so, so ready for him to be here.
having him home means not being the only one to answer all the questions, shoulder all of the responsibility, and be the only tear-wiper, boo-boo kisser, kid-fight referee, and diaper changer. it also means conversations with someone that i really like and who is emotionally invested in this crew who is also over the age of 10. nothing like a year-long deployment to remind you why you married each other in the first place… because you’re supposed to be together. in the same place.
but it also means we pack up. and move. again.
it’s been such an amazing gift to be here in central texas for the year.
this home is a retreat. although a bit isolated at times, i have no doubt i’ll look back on this year as a more simple time. playing with kittens, school lessons at the kitchen table, pushing my girls on the swing, and easy evenings watching the cows and the ripples travel across the lake. it has been a year of incredible growth in the relationships with and between my kids. and more importantly their relationships with my parents.
my folks weave in and out of here. staying sometimes for a night or sometimes 2 weeks. i do believe we’ve given them a few more grey hairs this year, but i know my little people have nuzzled their way deeper than ever expected into my parents’ hearts. and my folks have made a forever impression of love, teaching, and joy on my children. we’ve had a few unexpected speedbumps throughout the year, and my parent’s have saved the day more times than i can count.
we aren’t talking about the day we pull away… and i won’t even let myself think about it enough yet to write about it. but i think you see now… my husband’s return means the end of a good thing and the start of a good thing. (but honey… please come home.)
because denial isn’t just a river in egypt, i’ll instead focus my attention on chocolate.
and these dairy-free cafe mocha pots de creme are just the right distraction. imagine dipping your spoon into a smooth yet just-right thick cup of chocolate pudding. the melt on your tongue, close your eyes, and experience it kind of dessert. that’s these.
plus they really are simple to make and totally dairy-free. oh, you’ll be so glad you did.
see, who’s sad now?
Dairy-Free Cafe Mocha Pots de Creme
- 9 ounces dark chocolate chips 69% cacao or higher
- 1 1/2 tablespoons instant coffee or 2 sleeves Starbucks dark roast instant coffee
- 6 large egg yolks
- 5 tablespoons Truvía® Natural Sweetener
- 1 pint original coconut milk coffee creamer
- 1 1/2 teaspoons vanilla paste or extract
- 1/4 teaspoon salt
- Garnish: whipped creme or coconut cream, if dairy-free, cocoa, & Natural Nectar ChocoDream Crispy Rice Stix
- Place dark chocolate chips and instant coffee in a large bowl.
- Combine egg yolks and Truvía® Natural Sweetener or sugar in a medium saucepan; stir with a wire whisk until pale yellow.
- Add coconut milk coffee creamer, vanilla, and salt; stir until combined.
- Heat over medium heat, stirring constantly, until mixture reaches 175° when measured with an instant read kitchen thermometer (about 10 minutes).
- Pour mixture through a sieve into bowl of dark chocolate. Discard any bits in the sieve. Allow mixture to sit for 2-3 minutes to melt chocolate.
- Stir mixture well to combine with chocolate.
- Pour evenly into 6 (4-ounce) ramekins or jars.
- Cover and chill at least 2 hours or until set.
- Garnish before serving, if desired.