Coconut Hot Chocolate with Almond Whipped Cream
I kept the sweetness toned down in this recipe to let the richness of the coconut and chocolate shine through. If you like your hot chocolate a bit sweeter, feel free to add a bit more maple syrup to the drink or the whipped cream. For a dairy-free version, skip the whipped cream and use all coconut milk in the hot chocolate mixture.
Adapted from Food Network Magazine.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Category: Drinks
- Diet: Gluten Free
Ingredients
Units
For the whipped cream (omit for dairy free):
- 3/4 cup cold heavy (or whipping) cream
- 1/2 cup mascarpone (here’s a great recipe for homemade mascarpone)
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
For the hot chocolate:
- 1 cup whole milk
- 1 (14-ounce) can coconut milk
- 2 tablespoons cocoa powder
- 2 tablespoons maple syrup (or a few drops of liquid stevia)
- 3.5 ounces dark chocolate, broken into small pieces
- 1/2 teaspoon vanilla extract
Topping:
- 1/4 cup unsweetened coconut flakes, toasted
Instructions
- Place cream, mascarpone and extracts in a mixing bowl. Whisk until soft peaks form.
- Whisk milk, coconut milk, cocoa powder, maple syrup and chocolate in a medium saucepan over medium heat. Whisk until smooth and steaming. Remove from heat and whisk in vanilla. Serve hot chocolate with whipped cream on top and sprinkle with coconut flakes.
Nutrition
- Serving Size: Serves 4-6
Find it online: https://deliciouslyorganic.net/coconut-hot-chocolate-recipe/