Peppermint Hot Cocoa {Dairy-Free}
Servings: 2
Ingredients
- 1 1/2 cups Full-Fat Coconut Milk
- 1 cup Filtered Water
- 5 Tbsp Raw Cacao Powder
- 3 Tbsp Maple Syrup
- 1 pinch Sea Salt
- 1/4 tsp Vanilla Extract
- 1 tsp Peppermint Extract
Whipped Coconut Cream
- 13.5 oz can of Full Fat Coconut Milk
- 1 Tbsp Honey
- 1/4 tsp Vanilla Extract
Instructions
- In a medium sauce pan over medium heat, combine the coconut milk, water, cacao powder, maple syrup and salt.
- Using a whisk, stir until combined and heat for about 10 minutes. Stir frequently.
- Remove from heat and stir in the vanilla and peppermint extracts.
- To make the whipped coconut cream, place the can of full fat coconut milk in the fridge overnight, or at least 8 hours. Do not shake the can! You want the fat to separate from the water. Place a metal bowl and whisk attachment for a stand mixer (or beaters for a hand mixer) in the fridge to chill. Carefully open the can of coconut milk from the bottom, and pour off the water, leaving the cream in place. Now add the cream to the mixing bowl, along with the honey and vanilla extract. Beat on medium-high for 10-15 minutes until fluffy. You may need to stop the mixture occasionally to scrape down the sides of the bowl.
- Serve hot cocoa with a dollop of cream over the top and a sprinkle of peppermint candy.