Mexican Hot Chocolate with Coconut Whipped Cream
Who wouldn't want to drink a cup of this delicious hot chocolate on a cold night after yoga? Recipe courtesy of minimalistbaker.com
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, agave (or honey if not vegan), depending on your taste
1/2 tsp cinnamon (I recommend Vietnamese as it's sweeter)
scant 1/4 tsp each nutmeg and cayenne (omit cayenne if you don't like spice)
1/2 tsp pure vanilla extract
pinch sea salt
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 it's 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.