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The holidays are here, and hot chocolate season is in full swing! (Yep, time to say goodbye to that PSL.) One of our favorite things about winter is snuggling up by a fire with a cup of cocoa, because, baby… it’s cold outside! This year, we decided to put a tropical twist on this seasonal fave. Introducing our coconut milk hot cocoa — read on for the recipe.
Ingredients:
Instructions:
1. Warm coconut milk in saucepan over medium heat. Whisk in cocoa powder, chocolate and vanilla. Stir until fully melted.
2. Chill can of coconut cream in the fridge overnight. Open the can and scoop the cream into the bowl of a stand mixer (the cream should have separated from any liquid). Beat the coconut cream on high for 1-2 minutes, until peaks form. Add powdered sugar and 1/2 teaspoon vanilla. Mix until creamy and smooth.
3. Pour hot cocoa into mugs. Top with coconut whipped cream and coconut chips. Enjoy!
Warm coconut milk in saucepan over medium heat. Whisk in cocoa powder, chocolate and vanilla. Stir until fully melted.
- 2 14-ounce cans coconut milk
- 1/3 cup unsweetened cocoa powder
- 3.5 ounces dark chocolate (72 percent), chopped
- 1 teaspoon + 1/2 teaspoon vanilla extract
- 1 14-ounce can coconut cream
- 1/3 cup powdered sugar
- coconut chips
Chill can of coconut cream in the fridge overnight. Open the can and scoop the cream into the bowl of a stand mixer (the cream should have separated from any liquid). Beat the coconut cream on high for 1-2 minutes, until peaks form. Add powdered sugar and 1/2 teaspoon vanilla.
Mix until creamy and smooth.
Pour hot cocoa into mugs. Top with coconut whipped cream and coconut chips.
Come on… how good does that look?!
The perfect winter pick-me-up.
Cheers to a wonderful holiday season!
