A Healthier Road: Vegan Mexican Hot Chocolate With Coconut Whipped Cream

4 years ago

Try this Delicious recipe its great for cold weather!

Vegan Mexican Hot Chocolate


2 cups non-dairy milk (I used 1/2 full fat coconut milk 1/2 vanilla almond milk)
3 heaping Tbsp cocoa powder, or more for intense chocolate flavor
2-3 Tbsp sugar, depending on your taste
1/2 tsp cinnamon (I recommend Vietnamese as its sweeter)
1/4 tsp each nutmeg and cayenne
1/2 tsp vanilla extract (optional)
pinch salt (optional)


In a small saucepan, bring milk to a low simmer over medium heat.
Add cocoa powder, sugar, salt, vanilla and spices and whisk vigorously to combine.
Serve warm with coconut (or regular) whipped cream and a drizzle of chocolate syrup.

Coconut Whipped Cream


1/2 can full fat coconut milk
1/4 cup powdered sugar
1/2 tsp vanilla extract


Place your coconut milk in the fridge overnight or in the freezer for 30 minutes to an hour. Upon removal, be careful NOT to shake the can as you want the cream to remain separated from the liquid.
Open the can and scoop the top layer of cream into a chilled mixing bowl. Whip on medium-high until soft peaks form. (Add a dash of the remaining coconut liquid if its too thick.)
Add powdered sugar and vanilla and whip again to combine. Taste and adjust flavor/sweetness accordingly. Serve with hot cocoa and reserve the rest in an airtight container in the fridge for later use. Should keep for several days.

Source link: http://minimalistbaker.com/mexican-hot-chocolate-with-coconut-whipped-cream/

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