Coconut Hot Cocoa with Coconut Whipped Cream

Coconut Hot Cocoa with Coconut Whipped Cream

Coconut milk hot cocoa is a rich, creamy treat perfect for cold weather. Make a spicy version by adding our Ceylon cinnamon and chile powder.

Makes 2-3 servings 

For Cocoa:

1 can coconut milk
1 cup water
1/4 cup sugar (or less, to taste)
3 tablespoons Natural Cocoa Powder
1 teaspoon vanilla extract
1/4 tsp salt (such as Himalayan Pink Salt)

Directions:

Combine the coconut milk and water in a saucepan and bring to a boil. Lower to a simmer and whisk in sugar until dissolved. Add cocoa powder and salt and whisk until completely combined. Lower heat and stir in vanilla extract.

To Make Spicy Cocoa:
Along with cocoa powder, add 1/2 tsp Ceylon Cinnamon, a pinch of Cayenne Pepper and 1/2 tsp Ground Ancho Chile or Ground Guajillo Chile.

For Coconut Whipped Cream (Makes 2-4 servings):

1 can coconut milk
1 tablespoon sugar
1 teaspoon vanilla extract

Directions:

Refrigerate the can of coconut milk 8 hours or overnight. Without shaking the can, open it and scoop out the coconut solids. Discard liquid or save for another use. Beat until stiff peaks form. Add sugar and vanilla. Beat one minute more.

 

 




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