Vegan Hot Cocoa with a Coconut ‘Nog Whip
A silky, slightly salted vegan hot cocoa that’s perfect to soothe any winter chill. It’s topped with an eggnog inspired spiced coconut whipped cream, spiked with a touch of whiskey! Made without refined sugar, dairy or gluten.
Sometimes you really just need a massive cup of hot cocoa with an extremely generous dollop of whipped cream.
Don’t be fooled, the mug in the photograph above is probably half hot cocoa, half whip (it sinks a little bit).
While the traditional hot chocolate is highly beloved, even if it comes straight out of the packet (Looking at you Swiss Miss. You were good to me.) a dairy free option that is just as good if not better cannot be beat. It’s the childhood comfort without the stomach ache from dairy. Sure you can go ahead and make it with water, but don’t talk to me if you do. I don’t want to know.
When I think of hot cocoa, I think of chocolate soup. Like how the French do it. It’s chocolate with a dash of milk. So thick, it coats your tongue, cheeks and throat with a warm, sweet wash of silk. It’s wonderfully dark and rich with enough sweetness to enhance the chocolate.
This is that, reimagined. And remixed. It’s a lush vegan hot cocoa made with whole ingredients, so that you feel good drinking it in every way possible. Top it with the eggnog style coconut whipped cream and it becomes balanced from the airy texture, the addition of fat, and a touch of spice and tang from the whiskey.
It’s a cup of LOVE.
VEGAN HOT COCOA WITH A COCONUT ‘NOG WHIP
Serves 2
Ingredients
For the coconut ‘nog whip:
1 cup chilled and scooped coconut cream*
1-2 tbsp real maple syrup (taste and adjust as you like)
2 tbsp whiskey or bourbon (optional, can also add more to taste)
heaping 1/4 tsp nutmeg
1/8 tsp cinnamon, plus more for topping
splash of vanilla extract
For the hot cocoa:
2 cups unsweetened non dairy milk (I use almond)
1 oz. 100% unsweetened chocolate, roughly chopped (I use Guittard or Ghirardelli)
1 tbsp cacao or cocoa powder
1/4 cup real maple syrup
1/2 tsp kosher salt**
splash of vanilla extract
Instructions
Into the bowl of a stand mixer (or any bowl if using a hand mixer/whisk) add the 1 cup of coconut cream. Whip on high until it’s light and fluffy, about 3-4 minutes.
Once whipped, add in the maple syrup, whiskey, nutmeg, cinnamon and vanilla, then whip once more until totally combined. Set aside in the fridge.
Into a small-medium pot, add the 2 cups of unsweetened non dairy milk and turn the heat on medium-high. Bring the milk to a low boil, then turn the heat off and add in the chopped chocolate, cacao (or cocoa) powder, maple syrup, salt and vanilla. Let the mixture sit for a minute or two, then whisk until mostly combined.
Add the hot mixture to any blender (I used a ninja bullet) and blend on high for about 10-15 seconds just to bring the mixture together.
Pour the hot cocoa into two mugs, then top generously with the coconut cream (It will most likely sink, but don’t fret, it won’t dissolve!) and some extra cinnamon, then enjoy! (You may have leftover coconut cream. It keeps in the fridge for about a week!)
Notes
*Chill the can of coconut milk or coconut cream overnight before scooping. This is about 1 cans worth of coconut cream and 2 cans worth coconut milk. I used 1 can of Savoy coconut cream!
**This makes it decently salty, but it gets balanced with the whipped topping. If drinking the hot cocoa alone, reduce this amount slightly!
