Eggless Vegan Espresso Hot Chocolate with Coconut Whipped Cream
Total time8 hr 20 min
Prep time10 min
Cook time10 min
5.0(28)
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Learn more →Ingredients
2 servings
For the coconut whipped cream
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- 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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