This hot chocolate hits the spot on a cold winter day. It’s vegan. It boosts your body’s immune system. It’s delicious and comforting.
My family sometimes thinks that I don’t know what “real” dairy tastes like and that’s why I like non-dairy milks and ice creams. I tested this hot chocolate and the whipped cream out on my daughter. She couldn’t tell that the whipped cream was non-dairy and she loved it. She liked the hot chocolate, but because it’s not excessively sweet like a typical mug would be, she knew it was one of my creations — but she still liked it and would drink it again.
To make the whipped cream, you need to think ahead. All you need to do beforehand, is put a can of coconut milk in the refrigerator the night before you intend to make it. Also, put your metal mixing bowl in the freezer for at least five minutes before you need to use it. I keep a can of coconut milk in the fridge at all times, so I can make whipped cream in a moment’s notice. When you are ready to whip your cream, take the can out of the refrigerator, turn it upside down, and pour off the liquid. Put the remaining solid part in your mixing bowl. For many recipes, I use light coconut milk. I’ve never tried to whip cream with the lightened version, but I wouldn’t recommend trying it. If you find that it works, let me know!
When you pour off the liquid coconut water from the can, you will be left with about a half a can of thick coconut cream. This is what will go into your mixing bowl.
I use my stand-mixer, but a handheld model will work fine. This is my orange Kitchen Aid mixer; I love it!
Whip the cream until it’s the consistency of regular whipped cream. This will happen fairly quickly.
The whipped cream will be thick. Don’t eat it all off of the spoon — save some for the hot chocolate!
Just leave the whipped cream in the mixer for now. When the hot chocolate is ready, add vanilla and agave nectar to the bowl and whip for a few minutes more.
For the hot chocolate, put coconut milk beverage (the kind that comes in a carton in the supermarket’s dairy case) in a pot with some water and heat it up.
Whisk in raw cacao powder… Raw cacao is a great anti-oxidant; it’s good for your heart. It is also a good source of magnesium so it’s good for relaxing your muscles. There is even research that suggests that raw cacao aids in weight loss.
And grated ginger… Ginger, ginger, ginger. You regular readers are probably tired of me droning on about the benefits of ginger… but, really, you can’t have anything better to help you stay healthy during cold and flu season.
Then you will add a little vanilla extract, pour it in a mug and top it with the whipped cream. You can even sprinkle a little cinnamon on top.
Ginger Hot Chocolate With Coconut Whipped Cream
(makes 2 large mugs)
For whipped cream:
1 can coconut milk
2 tsp agave nectar
1 tsp vanilla extract
For hot chocolate:
2 cups coconut milk beverage
1 cup cold water
1/4 cup raw cacao powder
1 tsp grated fresh ginger
1 tsp vanilla extract
2 tsp agave nectar
1/2 tsp dried ground ginger
dried cinnamon to sprinkle on top (optional)
Make whipped cream:
Put can of coconut milk in refrigerator over night. Put metal mixing bowl in freezer for 5 to 10 minutes. Take the coconut milk out of refrigerator, turn can over, and open the bottom of the can. Pour coconut water out of can (save for another use), and put remaining coconut cream into your cold mixing bowl. Beat on high speed until it is the texture of whipped cream. DO NOT OVERMIX — if you overmix, the cream will disintegrate! Let it sit in the mixing bowl while you make the hot chocolate. Now, add the vanilla and agave. Rewhip.
Make hot chocolate:
Pour coconut milk into medium saucepan and heat over medium heat. When it begins to simmer, whisk in cacao, grated ginger, and dried ginger. Cook for 5 minutes. Remove from heat and stir in vanilla extract.
Now, add the vanilla to the whipped cream and beat again until fluffy.
Pour hot chocolate into mugs. Top with whipped cream. Sprinkle with cinnamon.