Happy Thirsty Thursday! Head over to my Facebook page at 11am today (Thursday) to watch me make this Mexican Hot Chocolate and Vegan Chocolate Dipped Coconut Macaroons live!

Vegan Mexican Hot CHocolate

This week I am bring you Vegan Mexican Hot Chocolate! I love that this is perfect for your little kiddos who are probably begging for cozy mugs of hot chocolate piled high with marshmallows in this freezing weather. (It is FREEZING here all of the sudden by the way- anyone else?)

Vegan Mexican Hot CHocolate

My kids have been asking a ton lately for REAL hot chocolate. Obviously we can’t do that with a bunch of raging dairy allergies in the house, but it really wasn’t much of a stretch to make since coconut milk is so deliciously creamy on its own. When you whisk in the sugar, cinnamon and cocoa powder you get a wonderfully rich and chocolaty drink, anyone would think it was a treat.

Then, if I was a grown-up (which I have been known to act like from time-to-time) I would splash a little whiskey, bourbon or rum into this mug. Good call, huh?

For the kids I am always sure to add a generous amount of coconut whipped cream to the top to make it feel extra special. Enjoy!

Vegan Mexican Hot CHocolate

Vegan Mexican Hot Chocolate
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 cups coconut milk
  • 2 tablespoons cocoa powder
  • 3 tablespoons sugar
  • ½ teaspoon ground cinnamon
  • Vanilla Coconut Whipped Cream
  • 1 cup chilled coconut cream
  • ½ teaspoon vanilla bean paste or extract
Instructions
  1. In a medium saucepan over medium-low heat whisk together the coconut milk, cocoa powder, sugar and cinnamon until smooth. Reduce the heat to low and simmer on low heat for about 5 minutes until very hot and slightly thickened. Ladle into mugs and top with whipped cream.
  2. For the whipped cream, add the chilled coconut cream to a mixing bowl and whip with electric beaters until fluffy. Add the vanilla and whip to combine. Chill until ready to serve. (chilling also thickens the cream further if desired).

 

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Happy Thirsty Thursday! Head over to my Facebook page at 11am today (Thursday) to watch me make this Mexican Hot Chocolate and Vegan Chocolate Dipped Coconut Macaroons live!

Vegan Mexican Hot CHocolate

This week I am bring you Vegan Mexican Hot Chocolate! I love that this is perfect for your little kiddos who are probably begging for cozy mugs of hot chocolate piled high with marshmallows in this freezing weather. (It is FREEZING here all of the sudden by the way- anyone else?)

Vegan Mexican Hot CHocolate

My kids have been asking a ton lately for REAL hot chocolate. Obviously we can’t do that with a bunch of raging dairy allergies in the house, but it really wasn’t much of a stretch to make since coconut milk is so deliciously creamy on its own. When you whisk in the sugar, cinnamon and cocoa powder you get a wonderfully rich and chocolaty drink, anyone would think it was a treat.

Then, if I was a grown-up (which I have been known to act like from time-to-time) I would splash a little whiskey, bourbon or rum into this mug. Good call, huh?

For the kids I am always sure to add a generous amount of coconut whipped cream to the top to make it feel extra special. Enjoy!

Vegan Mexican Hot CHocolate

Vegan Mexican Hot Chocolate
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 cups coconut milk
  • 2 tablespoons cocoa powder
  • 3 tablespoons sugar
  • ½ teaspoon ground cinnamon
  • Vanilla Coconut Whipped Cream
  • 1 cup chilled coconut cream
  • ½ teaspoon vanilla bean paste or extract
Instructions
  1. In a medium saucepan over medium-low heat whisk together the coconut milk, cocoa powder, sugar and cinnamon until smooth. Reduce the heat to low and simmer on low heat for about 5 minutes until very hot and slightly thickened. Ladle into mugs and top with whipped cream.
  2. For the whipped cream, add the chilled coconut cream to a mixing bowl and whip with electric beaters until fluffy. Add the vanilla and whip to combine. Chill until ready to serve. (chilling also thickens the cream further if desired).