Mexican Hot Chocolate with Coconut Whipped Cream
The recipe Mexican Hot Chocolate with Coconut Whipped Cream could satisfy your Mexican craving in around 10 minutes. This recipe makes 2 servings with 466 calories, 11g of protein, and 30g of fat each. For $1.23 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 14628 would say it hit the spot. Head to the store and pick up full fat coconut milk, sea salt, dairy milk, and a few other things to make it today. It is brought to you by Minimalist Baker. It works well as a rather inexpensive beverage. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 84%, which is excellent. Try Mexican Hot Chocolate Cupcakes with Cocoa Whipped Cream, Coconut Hot Chocolate with Almond Whipped Cream, and Coconut Hot Chocolate With Almond-Fluff Whipped Cream for similar recipes.
Servings: 2
Preparation duration: 5 minutes
Cooking duration: 5 minutes
Ingredients:
1/2 tsp cinnamon (I recommend Vietnamese as it's sweeter)
3 heaping Tbsp cocoa powder, or more for intense chocolate flavor
2 cups non-dairy milk (I used 1/2 full fat coconut milk 1/2 vanilla almond milk)
1/2 can full fat coconut milk
1/4 tsp each nutmeg and cayenne (omit cayenne if you don't like spice)
1/4 cup powdered sugar
pinch sea salt
2-3 Tbsp sugar, agave (or honey if not vegan), depending on your taste
1/2 tsp pure vanilla extract
Equipment:
sauce pan
whisk
mixing bowl
Cooking instruction summary:
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.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.
Step by step:
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. 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. (
5. Add a dash of the remaining coconut liquid if it's too thick.)
6. Add powdered sugar and vanilla and whip again to combine. Taste and adjust flavor/sweetness accordingly.
7. Serve with hot cocoa and reserve the rest in an airtight container in the fridge for later use. Should keep for several days.
Nutrition Information:
covered percent of daily need
