Vanilla coconut milk whipped cream is the most delicious and decadent plant-based vegan topping to any wintertime hot chocolate recipe!
Want to know what pretty much single-handedly got me through the 31 days of the paleo challenge?
Hot chocolate and this coconut milk whipped cream.
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 pumpkin hot chocolate 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 winter storm 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.
There are a ton of pumpkin hot chocolate recipes out there but I highly suggest the addition of almond extract like Ashley uses.
It totally brings the whole thing together.
I added some whipped coconut milk cream to make it even more decadent and it has quickly become my new favorite cold weather, hot drink season topping.
I mean, is whipped cream ever a bad idea?
You all probably have your favorite hot chocolate recipe already. And if not, check out this Mexican hot chocolate for those of you that like a hint of spice or, this tart cherry hot chocolate. The latter has a sort of cherry garcia vibe going for it that’s delicious in its own right.
I’ve included the recipe for the creamy, dreamy vanilla coconut milk whipped cream below because I’m pretty sure once you taste it, you’ll never be topping your tea, latte, coffee or hot chocolate with anything else!
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
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
- 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.
Previous Bookmark to Blog series posts:
roasted smashed sweet potatoes
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.
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