Prepare to embark on a culinary journey that transforms an ordinary hot chocolate into an extraordinary sensory adventure! This Mexican Hot Chocolate with Coconut Whipped Cream is not just a drink - it's a luxurious escape that combines rich, spicy chocolate with silky smooth coconut cream. Imagine curling up on a chilly evening, wrapping your hands around a mug of this heavenly concoction, and letting the warm, aromatic flavors transport you to the vibrant streets of Mexico. Whether you're a chocolate lover, a coconut enthusiast, or simply someone who craves a moment of pure indulgence, this recipe promises to be your new obsession!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 cups milk
- 1/2 cup cocoa powder
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 cup coconut cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract (for whipped cream)
Instructions
- Begin by gathering all your ingredients: 4 cups of milk, 1/2 cup of cocoa powder, 1/4 cup of sugar, 1 teaspoon of vanilla extract, 1/2 teaspoon of cinnamon, 1 cup of coconut cream, 2 tablespoons of powdered sugar, and an additional 1/2 teaspoon of vanilla extract for the whipped cream.
- In a medium saucepan, pour in the 4 cups of milk and place it over medium heat. Allow the milk to warm, but do not let it boil.
- Once the milk is warm, whisk in the 1/2 cup of cocoa powder and 1/4 cup of sugar until fully dissolved. This may take a couple of minutes to ensure there are no lumps.
- Add the 1 teaspoon of vanilla extract and 1/2 teaspoon of cinnamon to the mixture. Stir well to combine all the flavors.
- Continue to heat the mixture for about 5-10 minutes, stirring occasionally, until it is hot but not boiling. Remove from heat once it's ready.
- While the hot chocolate is cooling slightly, prepare the coconut whipped cream. In a mixing bowl, add 1 cup of coconut cream. Ensure the coconut cream is chilled for better whipping results.
- Using an electric mixer, beat the coconut cream on medium speed until it becomes light and fluffy. This should take about 2-3 minutes.
- Gradually add in the 2 tablespoons of powdered sugar and the additional 1/2 teaspoon of vanilla extract while continuing to mix. Beat for another minute until well combined and fluffy.
- Once the hot chocolate has reached your desired temperature, pour it into four serving mugs.
- Top each mug of hot chocolate with a generous dollop of the coconut whipped cream, allowing it to melt slightly into the drink.
- Sprinkle a pinch of cinnamon on top of the whipped cream for an extra touch of flavor and garnish.
- Serve immediately and enjoy your delicious Mexican hot chocolate with coconut whipped cream!
Tips
- Use high-quality cocoa powder for the most intense chocolate flavor.
- Chill your coconut cream overnight in the refrigerator for the fluffiest whipped cream.
- Use an electric mixer for the coconut whipped cream to achieve the perfect light and airy texture.
- Adjust the sugar to your taste - some prefer a more intense, less sweet chocolate.
- For an extra authentic touch, consider adding a pinch of cayenne pepper for a traditional Mexican hot chocolate kick.
- Serve immediately after topping with whipped cream to enjoy the temperature contrast.
- For a dairy-free version, substitute milk with almond or oat milk.
- Store any leftover coconut whipped cream in the refrigerator and use within 2-3 days.
Nutrition Facts
Calories: 300kcal
Carbohydrates: 25g
Protein: 8g
Fat: 18g
Saturated Fat: 14g
Cholesterol: 20mg
