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Pumpkin Hot Chocolate with Vanilla Coconut Milk Whipped Cream

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?

This.

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.

pumpkin hot chocolate

I might have a chocolate addiction. I’m aware.

Pumpkin hot chocolate with whipped coconut cream

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.

Pumpkin hot chocolate with vanilla coconut whipped cream

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

Vanilla Coconut Milk Whipped Cream

Vanilla Coconut Milk Whipped Cream

Yield: 4 servings
Prep Time: 5 minutes
Total Time: 5 minutes

A decadent dairy free whipped cream to top pumpkin hot chocolate.

Ingredients

  • 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)

Instructions

  1. Place coconut cream in a bowl and beat with an electric mixer until fluffy and peaks start to form.
  2. Add vanilla bean seeds or extract and beat again until incorporated.

DID YOU MAKE THIS RECIPE?

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Previous Bookmark to Blog series posts:

cauliflower couscous

nectarine sage & brie pizza

java almond butter

roasted smashed sweet potatoes

chocolate dipped stuffed peaches

trapanese pesto pasta

roasted cherry bacon ice cream

COZY HOT CHOCOLATE RECIPES | Best Friends For Frosting

Friday 22nd of November 2013

[…] cool taste of coconut whipped cream tops this Pumpkin Hot Chocolate. The mix of tropical and fall flavors will make you feel miles away from the grey and the gloom […]

Cauliflower soup

Wednesday 20th of February 2013

[...] pumpkin hot chocolate with vanilla coconut whipped cream | cauliflower couscous | nectarine sage & brie pizza | java almond butter | roasted smashed sweet potatoes | chocolate dipped stuffed peaches | trapanese pesto pasta | roasted cherry bacon ice cream [...]

Laurence

Wednesday 13th of February 2013

Def a winter warmer, I will be giving this a go many thanks.

Mary@FitandFed

Sunday 10th of February 2013

Yum, looks delicious! The healthiest I get with chocolate is snacking on a bowl of cocoa nibs and raisins.

xfallenmoon

Friday 8th of February 2013

that sounds delicious. lately im loving anything coconuty. this seems like an awesome topping to any drink.

love, x blog | twitter

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