Mexican Hot Chocolate with Coconut Whipped Cream
Sweet and slightly spiced Mexican Hot Chocolate with cool, creamy coconut whipped cream.
2 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 388 kcal | Sugar | 24 g |
| Carbs | 31 g | Cholesterol | – |
| Protein | 5 g | Sodium | 95 mg |
| Fat | 30 g | Fiber | 6 g |
| Sugar | 24 g | ||
| Cholesterol | – | ||
| Sodium | 95 mg | ||
| Fiber | 6 g |
Prep Time: 65 min Cook Time: 5 min Total Time: 70 min
https://minimalistbaker.com/mexican-hot-chocolate-with-coconut-whipped-cream/
Ingredients
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 or agave (or honey if not vegan // depending on your taste)
1/2 tsp cinnamon (I recommend Vietnamese as it’s sweeter)
1/4 scant tsp each nutmeg and cayenne (omit cayenne if you don’t like spice)
1/2 tsp pure vanilla extract
1 pinch sea salt
Instructions
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.