Hot Chocolate with Coconut Whipped Cream

5 from 1 vote

Hot Chocolate, a timeless beverage that transcends seasons, is a delightful elixir that warms the soul. When paired with the velvety richness of coconut whipped cream, this classic drink transforms into a luxurious experience that beckons indulgence.

Prep Time10

Total Time10

Course: Drinks

Cuisine: Gluten-free, Paleo, Vegan, whole30

Keyword: Hot chocolate, hot chocolate mix recipe

Servings:

Calories: 968kcal

Author: Angie

Ingredients

4 cups coconut milk
3 tbsp unsweetened raw cacao powder
1/4 tbsp vanilla extract
2 tbsp honey or any sweetener of your choice

For Coconut Whipped Cream

1 can coconut cream or 1 can ull fat coconut milk -use the solids only
1 tsp coconut sugar
1/2 tsp vanilla extract

Instructions

For Hot Chocolate:
Heat the Milk: In a saucepan, heat the milk over medium heat. Stir occasionally to prevent scalding.
Add Chocolate and Cocoa Powder: Once the milk is warm, add the (finely chopped Chocolate or chocolate chips - if you decide to use it) and raw cacao powder. Continue stirring until the chocolate is completely melted and the mixture is smooth.
Sweeten and Flavor: Add a sweetener of your choice and a pinch of salt to enhance the flavors. Stir well until the sugar is fully dissolved. Adjust the sweetness according to your taste.
Add Vanilla Extract: Stir in the vanilla extract, infusing the hot Chocolate with a delightful aroma. Continue to heat until the hot Chocolate is thoroughly warmed.
Serve: Pour the hot chocolate into mugs, and if desired, add optional garnishes such as chocolate shavings or a cinnamon stick.
For Coconut Cream:
Chill the Coconut Milk: Place the can of coconut milk in the refrigerator overnight. This allows the coconut cream to separate from the liquid.
Separate the Cream: Carefully open the can without shaking it. Scoop out the thickened coconut cream that has risen to the top, leaving the liquid behind. If you are using coconut cream, you just scoop the entire thing. Coconut cream does not contain any water. It is just pure coconut cream.
Whip the Coconut Cream: In a mixing bowl, whip the coconut cream using a hand or stand mixer until it reaches a creamy consistency. Add powdered sugar and vanilla extract, continuing to whip until well combined.
Serve: Dollop the coconut whipped cream on top of the hot chocolate in each mug. Optionally, garnish with more chocolate shavings or a sprinkle of cocoa powder.

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