BHA & BHT Free Vegan Espresso Hot Chocolate with Coconut Whipped Cream

Total time8 hr 20 min

Prep time10 min

Cook time10 min

BHA & BHT Free Vegan Espresso Hot Chocolate with Coconut Whipped Cream

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Ingredients

2 servings

For the coconut whipped cream

1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Goya Coconut Milk 13.5oz Thai Kitchen Organic Unsweetened Coconut Milk - 13.66 Fl. Oz.Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz
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1 tbsp powdered sugar
½ tsp vanilla extract

For the hot chocolate

2 cups oat milk
3 tbsp vegan chocolate chips
1 tbsp unsweetened cocoa powder
1 tbsp maple syrup
⅛ tsp fine salt
2 shots espresso (about 2 oz total)

For serving

¼ tsp ground cinnamon (optional)
vegan chocolate shavings or cocoa powder, for dusting (optional)

Instructions

1
The night before (or at least 8 hours ahead), place the unopened can of full-fat coconut milk in the refrigerator so the cream separates and solidifies at the top.
2
When ready to serve, chill a mixing bowl in the freezer for 5 minutes. Open the coconut milk can without shaking it and scoop the thick, solidified cream from the top into the chilled bowl, leaving the watery liquid behind.

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