Low Histamine Coconut Whip Hot Drink
Warm, cozy, and genuinely indulgent, this hot drink layers a steaming spiced apple base beneath a cloud of whipped coconut cream for something that feels far more special than the short ingredient list suggests. The base is simply unsweetened apple juice gently warmed with ground Ceylon cinnamon and a touch of honey — no fermented ingredients, no vinegar, no aged or cured anything that tends to sneak into flavored drinks and cause problems. Ceylon cinnamon is the gentler, lower-compound variety, making it a smarter pick here than the more common cassia kind. The coconut whip comes together by beating the thick cream skimmed from a chilled can of full-fat coconut milk with honey and vanilla bean powder until it's light, billowy, and piled high. It melts slowly into the warm juice below, turning each sip richer as you go. This recipe makes two servings, so it's a lovely thing to share on a slow morning or a chilly evening when you want something soothing that doesn't require any compromise.
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Learn more →Ingredients
2 servings
For the coconut whip
- 1 can (13.5 oz) full-fat coconut milk, chilled overnight
- 1 tbsp honey
- ¼ tsp pure vanilla bean powder
For the base
- 2 cups unsweetened apple juice
- ¼ tsp ground ceylon cinnamon
Ingredient notesSome low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses about 1/8 teaspoon per serving. If you prefer to always avoid true ceylon cinnamon, please tap it and change its rating to Red.
Some low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses a trace amount. If you prefer to always avoid true ceylon cinnamon, please tap it and change its rating to Red.
- 1 tbsp honey
For serving
- pinch of ground ceylon cinnamon, for dusting (optional)Ingredient notes
Some low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses about 1/8 teaspoon per serving. If you prefer to always avoid true ceylon cinnamon, please tap it and change its rating to Red.
Some low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses a trace amount. If you prefer to always avoid true ceylon cinnamon, please tap it and change its rating to Red.
Instructions
- 1
Open the chilled can of coconut milk without shaking it. Scoop the thick, solidified coconut cream from the top into a small bowl, leaving the thin coconut water behind (reserve it for another use or discard). Add 1 tbsp honey and the vanilla bean powder to the bowl.
- 2
Beat the coconut cream mixture with a hand mixer on medium-high speed, or whisk vigorously by hand, until light, fluffy, and roughly doubled in volume, about 2–3 minutes with a mixer or 4–5 minutes by hand. The whip should hold soft, billowy peaks. Set aside.
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