Vegan Gingerbread Hot Cocoa
Refined sugar free, homemade gingerbread hot chocolate with fresh coconut whipped cream! Vegan recipe- choose your own milk. Lactose free!
Ingredients
- 500 ml 2 cups milk of your choice
- ¼ teaspoon cinnamon
- Small pinch of all spice
- ¼ teaspoon ground ginger
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons maple syrup
- 1 tin full fat coconut cream refrigerated over night
- Sprinkle of ground cinnamon
- Gingerbread cookies click for recipe
Method
- Heat the milk over medium heat until warm but not boiling.
- Stir in the spices, cocoa powder and maple syrup and gently simmer for about 5 minutes.
- Meanwhile, remove the tin of coconut milk from the fridge, open then scoop out the coconut cream into a bowl along with 1 tablespoon only of the coconut water.
- Using an electric whisk, whisk until the cream until it forms stiff peaks like whipped cream.
- To serve, pour the hot chocolate into serving glasses or cups. Allow it to cool to room temperature for children.
- Top with coconut cream, then sprinkles over the cinnamon.
- Break up a gingerbread cookie over the top then add one into the cream for decorating.
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