In medium sauce pot, combine coconut milk and half
and half over medium heat. Add Dutch Cocoa, semi-
sweet chocolate and vanilla extract. Stir until
disolved/melted and milks are heated (about 4
minutes).
Add brown sugar and espresso/coffee granules and
continue to stir until well dissolved (about 3
minutes). Turn off heat and do not allow to boil.
In medium glass bowl, whip chilled heavy cream over
high speed with electric mixer until soft peaks
form (2 - 3 minutes). Add powdered sugar, vanilla
bean paste and cinnamon and mix until just
combined.
To serve, pour hot chocolate into 4 mugs, evenly
distributing about 1 c each. Top with flavored whip
cream.
Indulge!
Originally Submitted
1/22/2016
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