Vegan Mexican Hot Chocolate

• Canned Goods

  • 3 cups Coconut milk

• Baking & Spices

  • 1/2 tsp Cinnamon, ground
  • 2 tbsp Cocoa powder
  • 3 tbsp Sugar
  • 1 Vanilla coconut whipped cream

• Other

  • ½ teaspoon vanilla bean paste or extract

Found on heatherchristo.com

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
• 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

Directions

• 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.
• 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).
• 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.
• 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).