Double Chocolate Hot Cocoa with Whipped Coconut Cream

While the yankees are getting snowed in, we're enjoying some pretty balmy weather down here in Tennessee. Still, I like to put on my fuzzy socks and snuggle up with a warm mug of hot cocoa. The smell of warm milk and chocolate really evokes wonderful memories for me. Once that smell reached me, there was no way I was going to school. Memphis had gotten an inch of snow, and the whole city had shut down!
My little nugget is not quite school age yet, or even chocolate drinking age, and papa bear still has to go to work, so it is not quite the picturesque, family in front of the fire, kind of day I imagined. But, I have a pot full of molten chocolate, so I can't really complain.
This is the kinda belly warming drink that could remedy frostbite. It is so thick, and creamy and richly chocolatey. It is just down right sinful. Speaking of sinful, this would be really good with a little kick of Bailey's. Is Bailey's vegan? Please, sweet Lord, let Bailey's be vegan.

I guess it kinda goes without saying that if you want good hot cocoa, you gotta use good chocolate. But, I think I need to reiterate that, because there seems to be a growing problem in our country that people are using POWDERED HOT CHOCOLATE MIXES. No.....just, no. This is not amateur hour. It is time to put your big girl panties on, go out and get you a scary looking knife ( I like these, you can even get one in pink!), and chop you up some good, dark chocolate.

Because I don't play around, we're doubling down on chocolate. I use the organic, dutch cocoa powder from Trader Joe's. Hershey's is good, just try not to mess with Nestle. As far as milk substitutes go, I prefer to use coconut milk cause its so thick and creamy, but a cashew milk would do nicely, too.

Can't have hot cocoa without whipped cream! Vegan whipped cream is so easy, and you feel a helluva lot less guilty licking the bowl. All it is is coconut cream, which you can find in most grocery stores in the international foods aisle. I prefer to use the Trader Joe's extra thick version. Simply put the can in the refrigerator for about 15 minutes, and scoop out all the cream. There's maybe about a tablespoon of coconut water at the bottom, and we don't want that for our whipped cream, but go ahead and save it for your morning smoothie! Waste not, want not! Remember y'all, fat in food is not the same as fat in the body. Coconut cream is filled with lauric acid, which is great for our immune systems, and the cream even has anti-carcinogenic properties. A healthy indulgence every once in a while is great for your health!

Can we just talk about how gorgeous and silky this hot cocoa is? The texture reminds me of Willy Wonka's chocolate lake. Pure heaven.

Double Chocolate Hot Cocoa with Whipped Coconut Cream

Author: The Porkless Peg Serves: 4

INGREDIENTS

For the cocoa

• 4 cups coconut milk
• 2 cups chopped vegan dark chocolate
• 1 cup cocoa powder

FOR THE WHIPPED CREAM

• 1 can full fat coconut cream
• 4 tbsp powdered sugar
• 1 tsp vanilla extract

INSTRUCTIONS

1. In a heavy bottomed sauce pan on medium low heat, slowly heat coconut milk, chopped chocolate, and cocoa powder.
2. Stir constantly until blended. Turn heat down to lowest it will go.
3. In a mixing bowl scoop out coconut cream, and add powdered sugar and vanilla.
4. Blend with hand mixer until fluffy and combined.
5. You can chill cream mixture in the fridge for it to stiffen up a bit, but it tastes just as fine straight from the bowl.
6. Ladle chocolate mixture into mug, and top with as much cream as you desire!