Mexican Hot Chocolate With Coconut Whipped Cream

Name: Mexican Hot Chocolate With Coconut Whipped Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups non-dairy milk (I used 1/2 full fat coconut milk 1/2 vanilla almond milk); 3 tablespoons cocoa powder (or more for intense chocolate flavor-I like the dark chocolate cocoa); 2 -3 tablespoons sugar, depending on your taste; ½ teaspoon cinnamon (I recommend Vietnamese as its sweeter); ¼ teaspoon nutmeg (freshly grated if possible); 18-¼ teaspoon cayenne; ½ teaspoon vanilla extract (optional); 1 pinch salt (optional); 0.5 (13 1/2 ounce) canfull fat coconut milk; ¼ cup powdered sugar; ½ teaspoon vanilla extract

Servings: persons

2 cups non-dairy milk (I used 1/2 full fat coconut milk 1/2 vanilla almond milk)
3 tablespoons cocoa powder (or more for intense chocolate flavor-I like the dark chocolate cocoa)
2 -3 tablespoons sugar, depending on your taste
½ teaspoon cinnamon (I recommend Vietnamese as its sweeter)
¼ teaspoon nutmeg (freshly grated if possible)
18-¼ teaspoon cayenne
½ teaspoon vanilla extract (optional)
1 pinch salt (optional)
0.5 (13 1/2 ounce) canfull fat coconut milk
¼ cup powdered sugar
½ teaspoon vanilla extract

1
In a small saucepan, bring milk to a low simmer over medium heat.
2
Add cocoa powder, sugar, salt, vanilla and spices and whisk vigorously to combine.
3
Serve warm with coconut (or regular) whipped cream and a drizzle of chocolate syrup.
4
To make Coconut Whipped Cream:.
5
Place your coconut milk in the fridge overnight or in the freezer for 30 minutes to an hour.
6
Upon removal, be careful NOT to shake the can as you want the cream to remain separated from the liquid.
7
Open the can and scoop the top layer of cream into a chilled mixing bowl.
8
Whip on medium-high until soft peaks form.
9
(Add a dash of the remaining coconut liquid if its too thick.
10
).
11
Add powdered sugar and vanilla and whip again to combine.
12
Taste and adjust flavor/sweetness accordingly.
13
Serve with hot cocoa and reserve the rest in an airtight container in the fridge for later use.
14
Should keep for several days.

336

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups non-dairy milk (I used 1/2 full fat coconut milk 1/2 vanilla almond milk), 3 tablespoons cocoa powder (or more for intense chocolate flavor-I like the dark chocolate cocoa), 2 -3 tablespoons sugar, depending on your taste, ½ teaspoon cinnamon (I recommend Vietnamese as its sweeter), and more.

Yes, Mexican Hot Chocolate With Coconut Whipped Cream falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!