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Vegan Hot Cocoa with Homemade Whipped Cream

February is probably the coldest month of the year here in Manila. And there’s nothing more comforting than a hot cup of cocoa topped with whipped cream and a dash of cinnamon. So here’s my take on the yummy drink that’s perfect for cold, lazy mornings spent in the comfort of your own home (and maybe in between sheets). What’s even more awesome is the fact that it’s vegan, high in good fat, insanely easy to do and did I say delicious?

HOT COCOA WITH WHIPPED CREAM RECIPE

Prep Time: 15 mins

Yield: 2 cups

 Ingredients

Homemade Vegan Whipped Cream

1 can coconut cream
¼ tsp vanilla extract or 1 tsp coco sugar

 Hot Cocoa

1 ½ cups soy or almond milk

1 bar pure, unsweetened cocoa or chocolate (Ricoa brand) or 3 tbsps pure cocoa powder

¼ tsp. Vanilla Extract (optional; skip if you want to make it gluten-free)

1 tbsp Coco sugar

Procedure

Note: Freeze the can of coconut cream and leave for 8 hours or overnight

Vegan Whipped Cream

  • Flip the can of the frozen coconut cream and open from the bottom.
  • Scrape off the top (this will look like frozen coconut water) and set aside. You can add this to your smoothies or other recipes, don’t throw it out. Dig that spoon in until you get to the soft, creamy part.
  • Scoop about 2 tablespoons of the frozen cream
How your coco cream should look like once froze and scooped out of the can
How your coco cream should look like once frozen and scooped out of the can
  • Use a hand mixer to whip the cream. I used my blender and put it on “Whip” mode.
  • Add the vanilla extract or coco sugar and whip again until it becomes really thick and fluffy. That’s about 3-5 mins of whipping.
  • Place the whipped cream in a separate bowl and set aside in the fridge for use later. You can use coco whipped cream in other recipes such as frozen fruit bowls, vegan cupcakes, etc. Just follow the same procedure each time.
Whipped cream (not piped). Continue whipping if you wish to make it thicker.
Whipped cream (not piped). Continue whipping if you wish to make it thicker.

Hot Cocoa

  • In a saucepan, pour the soy or almond milk. Keep heat low. I used soy milk just because it gives a fuller body, making the cocoa creamier.
  • Add chocolate bar or powder, vanilla extract and coco sugar. I used the Ricoa brand in this recipe since it’s one that can easily be found in supermarkets. All you need is one bar to make two cups. 🙂
  • Continue to stir until the mixture becomes thicker.
  •  Allow the mixture to come to a boil, then turn off the heat.

Put them together:

Pour the hot cocoa mixture into a mug and top with a dollop of whipped cream. Sprinkle with a dash of cinnamon and enjoy!

You can opt not to add the whipped cream on top. It should still taste good.

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