Peppermint Hot Cocoa With Homemade Coconut Whipped Cream
If making the Coconut Whipped Cream, be sure to chill your can of coconut cream overnight, before making. This is important to allow the coconut solid to harden and separate from the liquid so you can more easily achieve the whipped texture.
Servings 1 - 2
Equipment
- Stand mixer or Electric mixer
Ingredients
Peppermint Hot Cocoa
- 2 cups milk I used almond
- 2 tbsp cacao powder
- 2 tbsp dairy-free dark chocolate chips
- 1-2 tbsp maple syrup
- 1/8 tsp peppermint extract
- Pinch cinnamon
Coconut Whipped Cream
- 1 can heavy coconut cream, chilled in the fridge overnight I like the brand, Let’s Do Organic
- 1/2 tsp vanilla extract optional
- 1 tsp maple syrup optional
Toppings
- Crushed candy cane
- Shaved dark chocolate
Instructions
Coconut Whipped Cream
- Let your canned coconut cream chill in the fridge overnight. Freeze a metal bowl or your stand mixer bowl for 30-60 minutes prior to making.
- Use only the thick, hardened part of the coconut cream at the top, not the liquid (you can discard the liquid). Add the coconut cream to the chilled bowl, then whisk on high for 2-3 minutes. If using any flavoring or sweetener (like the vanilla extract and/or maple syrup), add in, then briefly whisk again. Set aside and make your hot cocoa.
Peppermint Hot Cocoa
- In a small pot, heat your milk on medium until hot, but not boiling. Whisk in cacao powder until frothy. Add in chocolate chips, peppermint extract, maple syrup and cinnamon, then whisk again for 30-60 seconds.
- Serve and top with coconut whipped cream, crushed candy cane and shaved chocolate.