INGREDIENTS

COCONUT WHIPPED CREAM

  • 14-oz can full fat coconut milk with no stabilizers like guar gum, chilled in the fridge for at least 4 hours
  • 1 tbsp maple syrup
  • ¼ tsp vanilla extract

MEXICAN HOT CHOCOLATE

  • 2 cups non-dairy milk (I used 1/2 almond milk and 1/2 full fat coconut milk)
  • 1 tsp ground cinnamon
  • 2 tbsp cocoa powder
  • 1.5 ounce dairy free chocolate chips
  • Optional: 1-2 tbsp honey or maple syrup
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp nutmeg
  • 1/8 tsp cayenne pepper
  • 1/8 tsp salt
  • Options: cocoa powder, chopped chocolate bar, or cinnamon, for garnish

INSTRUCTIONS

COCONUT WHIPPED CREAM

  1. Carefully take out the can of coconut milk from the fridge, and turn it upside down.
  2. Open the can. You’ll see the coconut water floating at the top. Pour out the coconut water, until you see the thick coconut cream resting on the bottom.
  3. Scoop out the cream into a large bowl. Add the maple syrup and vanilla extract.
  4. Using a hand mixer, a stand mixer, or an electric whisk, whip the cream until it becomes fluffy.
  5. Place back into the fridge until ready to use.

MEXICAN HOT CHOCOLATE

  1. Pour milk and cinnamon into a saucepan and bring to a simmer over medium low heat for 5 minutes until fragrant. Whisk occasionally to prevent the milk from burning.
  2. Add cocoa powder, chocolate chips, honey or maple syrup (if using), vanilla extract, nutmeg, cayenne pepper, and salt. Whisk frequently, until the chocolate is melted, about 5 minutes.
  3. Pour the hot chocolate into 2 mugs
  4. Top with coconut whipped cream.
  5. Garnish with cocoa powder, chopped chocolate, and/or cinnamon.
Print Friendly, PDF & Email