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?


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.


  • 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)


  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.


Please leave a comment & rating below or share a photo on Instagram and tag @runningtothekitchen

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


  1. Kathryn

    It’s really cold here (although probably not as cold as Nemo will be…) so I could really go for a giant mug of this right now.

  2. Aparna B.

    Stay warm and safe with Nemo (the name. Still cracks me up). Snuggle up with Ginger, your hubby (if he’s not out of town) and a cup of this shizz and you’ll be good to go. What a yummy sounding drink. Perfect for my winter woes. It’s snowing here too. Not nearly as bad as your neck of the woods, but it’s still annoying and doesn’t motivate me to get out of my warm bed each morning. It’s OK to be addicted to chocolate. They say the first step is admitting you have an addiction :)

    1. Running to the Kitchen Post author

      I hope you try it out! I actually think I like it better than regular whipped cream. But I am obsessed with all things coconut…

  3. Megan {Country Cleaver}

    When I first heard that they were claling the storm Nemo, I thought it was a case of Ron Burgundy reading whatever was put on the teleprompter… { I’m Ron Burgundy? }But the fact that they Seriously called it Nemo makes me laugh and take weather men less seriously than I’ve ever taken them before. But I am takign this mug of hot chocolate Very Seriously. Looks delightful.

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