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mexican hot chocolate with coconut whipped cream

March 13, 2013

mexican hot chocolate

I have been obsessed with minimalist baker for quite sometime. This duo creates all their recipes with ten ingredients or less. You can tell everything they do has a passion to it, fed by their love of food. This recipe is simple but happens to be one of my favorite. See more here.

2 cups non-dairy milk (I used ½ full fat coconut milk ½ vanilla almond milk)
3 heaping Tbsp cocoa powder, or more for intense chocolate flavor
2-3 Tbsp sugar, depending on your taste
½ tsp cinnamon (I recommend Vietnamese as its sweeter)
¼ tsp each nutmeg and cayenne
½ tsp vanilla extract (optional)
pinch salt (optional)
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.
Nutrition Information
Serving size: 2 mugs; per mug: Calories: 388 Fat: 30 g Saturated fat: 26 g Carbohydrates: 31 g Sugar: 24 g Sodium: 95 mg Fiber: 6 g Protein: 5 g

Coconut whipped cream
A vegan alternative to traditional whipped cream.
Author: Minimalist Baker
Recipe type: Dessert
Serves: 4
½ can full fat coconut milk
¼ cup powdered sugar
½ tsp vanilla extract
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.
Nutrition Information
Serving size: 4 servings; per serving: Calories: 167 Fat: 14 g Saturated fat: 12 g Carbohydrates: 10 g Sugar: 9 g Fiber: 1.3 g Protein: 1.4 g

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