Hot Chocolate with Whipped Cream

Prep Time: 8 hours 10 minutes (8 hours inactive) | Cook Time: 5 minutes | Serves: 4

No dairy, no problem. You can still warm up on a cold winter’s evening with a hot mug of this chocolatey delight!

Ingredients

Coconut Whipped Cream

1. 1 8-ounce can coconut cream
2. 1/2 cup confectioner’s sugar
3. 1/2 teaspoon vanilla extract

Hot Chocolate

1. 1 quart rice milk or unsweetened almond milk
2. 1/2 cup semisweet cocoa powder
3. 1/2 cup pure honey
4. 2 teaspoons vanilla extract

Tools

1. can opener
2. medium mixing bowl
3. electric hand mixer with whisk attachment
4. measuring cups/spoons
5. large saucepan
6. spoon

Allergen Alert!

If you have a tree nut allergy, make sure your chocolate is certified nut-free.

1. Place the can of coconut cream in the refrigerator overnight or for at least eight hours before whipping.
2. Add the cream to a medium-sized mixing bowl.
3. Using the electric hand mixer on high, whip the coconut cream until light and fluffy.
4. Add the confectioner’s sugar and vanilla extract. Whip on high for another 30 seconds until combined. Place finished cream in refrigerator.
5. Make the hot chocolate while the whipped cream chills. Combine all the hot chocolate ingredients in a large saucepan and stir well.
6. Place over a burner on medium heat. Slowly heat the liquid to avoid burning the chocolate. When it just begins to bubble, it’s ready.
7. Pour hot chocolate into mugs and top with a dollop of coconut whipped cream.
8. Store leftover coconut cream in an airtight container in refrigerator for up to one week.