Boozy Hot Chocolate with Vanilla Bean Whipped Cream

• Produce

  • 2 tbsp Cacao

• Refrigerated

  • 2 cups Almond milk

• Canned Goods

  • 1 can Coconut cream

• Baking & Spices

  • 3/4 cup Powdered sugar
  • 2 1/4 tsp Vanilla
  • 3 Vanilla beans

• Beer, Wine & Liquor

  • 2 tbsp Bourbon

Found on thealmondeater.com

Description

Ingredients

• Hot chocolate:
• 2 cups almond milk (or coconut milk)
• 2 tbsp cacao (or unsweetened cocoa powder)
• ¼ tsp vanilla extract
• 2 tbsp bourbon (more or less depending on preference)
• Whipped cream:
• 1 can (14 oz.) coconut cream
• ¾ cup powdered sugar
• 3 vanilla beans
• 2 tsp vanilla extract

Directions

• For the hot chocolate: heat milk over stovetop and bring to a boil.
• Remove from heat and stir in cacao, vanilla and bourbon; pour into mug.
• For the whipped cream: open the can of coconut cream and drain all of the liquid from it; pour cream into a bowl.
• Add powdered sugar, vanilla bean and extract and mix together, preferably with an electric mixer.
• Pour whipped cream into a bowl and place in the freezer. The longer it freezes the more like cool whip itll become, but it should be ok to use after 20 minutes or so.
• Top hot chocolate with whipped cream and enjoy!