Friday, November 9, 2012

Friday Fun! Hot Cocoa Milk

Vegan Hot Chocolate with Coconut Milk Whipped Cream
Recipe type: Dessert
Author: Amanda Maguire
Prep time: 5 mins
Cook time: 2 mins
Total time: 7 mins
Serves: 1
  • For the hot chocolate:
  • 1 C. non-dairy milk (I used plain, unsweetened almond milk)
  • 1 Tbs. Cocoa Powder
  • 1 Tbs. Sugar (or other sweetener – I like to add 5-6 drops of the NuNaturals liquid stevia)
  • 1/4 Tsp. Mint Extract (optional)
  • For the whipped topping:
  • 1 15 oz. Can Full Fat Coconut Milk, chilled in the fridge overnight
  • 2 Tbs. Powdered Sugar
  1. Prepare the whipped topping by scooping out the top, almost solid layer of coconut milk into a large bowl. You’ll be left with about 1/2 C. of translucent, syrupy liquid that you can place in a tupperware in the fridge for another use.
  2. Add your powdered sugar to the thick coconut milk and whip on high speed until the texture resembles whipped cream. Set aside.
  3. Make your hot chocolate by combining the non-dairy milk, cocoa powder, sugar, and mint extract (if using) in a microwave-safe dish. Microwave time will vary, but 2 minutes usually does the trick.
  4. Give the hot cocoa mixture a quick whisk to combine everything, transfer to your favorite mug, and top with a generous portion of the whipped coconut milk.
In place of mint, I also really like to add 2 Tsp. instant coffee, or 1/2 Tbs. of nut butter. I know that might sound a little crazy, but peanut butter hot chocolate is so, so good.
You can refrigerate the leftover whipped topping for a few days. I find that it actually holds up really well.

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