Pumpkin hot chocolate with coconut milk whipped cream. A decadent hot dessert drink.
Want to know what pretty much single-handedly got me through the 31 days of the paleo challenge?
I don’t think it ever made it’s way into a post because it was always consumed at about 9pm after the day’s eats went up when the nightly tea + chocolate cravings would pretty much consume every ounce of my being and drive me to the brink of insanity unless I did something about it. It’s the only thing I hid from you, promise. And it’s paleo, so I didn’t cheat.
I might have a chocolate addiction. I’m aware.
I saw this on Ashley’s blog the day she posted it and considering the ever present half empty can of pumpkin in my fridge, I knew this was a must.
If you live in the northeast, this is perfect to make while we’re getting buried by Nemo today & tomorrow. Which, by the way, I find very difficult to take seriously considering this “crippling, historical storm” (as weather.com put it) is named after a striped kid fish from a Disney movie.
The recipe can be found here. And don’t skip the almond extract like she says. It totally brings the whole thing together.
I added some whipped coconut milk cream to make it even more decadent which I highly suggest you do too because when is whipped cream ever a bad idea? Recipe for that below.
Happy weekend! If I’m not back on Monday, I’ve most likely been buried and/or the generator has run out of gas. #winterblows
A dairy free whipped cream to top pumpkin hot chocolate.
5 minPrep Time
5 minTotal Time
- 1/4 cup coconut cream from a full fat coconut milk can. (this is the creamy hard stuff that forms at the top of a can after placing the can in the refrigerator overnight)
- 1/4 vanilla bean seeds (or 1/2 teaspoon vanilla extract)
- Place coconut cream in a bowl and beat with an electric mixer until fluffy and peaks start to form.
- Add vanilla bean seeds or extract and beat again until incorporated.
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