Coconut Milk Hot Chocolate with Maple Syrup, Coconut Whipped Cream and White Chocolate Peppermint Sprinkles

Winter is here. Even in Florida we had a touch of it this week. Feeling festive and ready for the holidays. Cozying up and lighting a fire, even though it only dropped down in the 50’s. We get what we can get here in Florida. So we break out the logs and the hot chocolate.

This one is made with coconut milk versus dairy. And the whipped cream is coconut also, from a can for the sake of being easy. However, if you want to be a purist without all of the additives, I have included a recipe for homemade whipped coconut cream also

Prep Time: 5 minutes

Cooking Time: 5 minutes

Ingredients:

1 can Coconut Cream (you can use Coconut Milk also, but it won’t be as rich)

3 Tbs real Maple syrup

3 Tbs powdered unsweetened cocoa (Dutch is considered the best)

1 can coconut whipped cream or make the homemade

2 cinnamon sticks for decoration

1 tsp of Andes peppermint baking pieces

sprinkle of cinnamon powder

2 Whole Star Anise for decoration

Directions:

Combine the coconut milk with the maple syrup and the cocoa powder in a small saucepan. Whisk to combine all. Heat to simmer. Top with whipped cream, peppermint pieces, a cinnamon stick and a sprinkle of cinnamon

Coconut Whipped cream

Prep Time: 5 minutes

Ingredients:

1 can full fat coconut cream. The low fat light coconut cream will not whip. Refrigerated at least 7-8 hours. Warm will not whip up properly.

2 Tbs confectioners sugar

1 teaspoon vanilla extract

Directions:

Place your mixing bowl in the freezer for 5-10 minutes. This will help your cream to whip more easily. Pour the coconut cream and the vanilla into the bowl. Whip on high speed for 2 minutes. Slowly add the powdered sugar.