Mexican Scorching Chocolate with Coconut Whipped Cream (Recipe)

This drink is a recreation changer. What makes this drink additional particular is that it’s naturally sweetened with dates and will get an additional creamy texture from just a little almond butter. You possibly can alter the spices to your liking and if the kick from cayenne isn’t your factor you possibly can completely depart it out. The cinnamon and nutmeg ought to do the trick simply effective. Bonus, these drinks are a cinch to whip up! Warmth all the pieces on the range then switch to your excessive pace blender and whirl away till clean and frothy.

If the winter climate is getting you down I’d recommend snuggling up on the sofa with a superb e-book and a big mug of this wealthy and creamy Mexican scorching chocolate. Cheers!

Prep: 5 minutes Prepare dinner Time: 5 minutes

Serves 2

INGREDIENTS FOR HOT CHOCOLATE

• 2 cups almond milk (home made most well-liked, however retailer purchased is okay)

• 4 Medjool dates, pitted (kind of relying in your sweetness desire)

• 1 heaping tbsp almond butter

• 3 tbsp uncooked cacao powder
  

• 1/2 tsp pure vanilla extract

• 1/2 tsp floor cinnamon

• 1/4 tsp floor nutmeg

• 1/8 tsp cayenne pepper (or an excellent tinier pinch)

• Pinch of effective sea salt

INGREDIENTS FOR COCONUT WHIPPED CREAM

• 1 (14 oz) can of coconut cream OR 1 (14 oz) can full fats coconut milk, chilled within the fridge in a single day

• 2 tsp actual maple syrup

• 1/2 tsp pure

  vanilla extract

Methodology

1. Place all of the components for the recent chocolate on the range over medium-high warmth. Convey to a simmer. Take away from the warmth and pour contents right into a excessive pace blender. Whirl away till clean. Style check and alter seasonings as want be. Serve with coconut whipped cream and revel in!

2. 10 minutes earlier than making your coconut whipped cream, place the bowl you are going to use into the freezer alongside together with your electrical beaters or immersion blender (I don’t personal electrical beaters and my immersion blender labored completely!)

3. Pour the chilled coconut cream right into a bowl (if there’s any liquid within the can save that for an additional use) and add the maple syrup and vanilla. Beat till creamy and clean. About 1 minute. Style check and alter as wanted.

*Use this recipe as a information and alter measurements and components as want be.

*The coconut whipped cream is customized from the weblog Minimalist Baker.

*If you cannot discover coconut cream and are utilizing a can of coconut milk shake the can just a little to verify it is not too watery. In that case, select a can that appears to have extra cream and fewer liquid.

*Retailer coconut whipped cream coated within the fridge for as much as two weeks.

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