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
- 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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