Candy Cane White Coconut Hot Cocoa

Cozy up this cold winter with the sweet, festive flavors of Candy Cane White Coconut Hot Cocoa! Made with creamy coconut milk, this indulgent treat blends the richness of white chocolate with the refreshing taste of peppermint for a holiday drink that's as delightful as it is dairy-free.

This Candy Cane White Coconut Hot Cocoa is the ultimate creamy indulgence! The velvety coconut milk creates a luscious base, while the smooth white chocolate melts into pure decadence. Each sip is rich and satisfying, with a burst of refreshing peppermint that perfectly balances the sweetness. It's like a cozy, festive hug in a mug!

Take a peek at this holiday hot cocoa recipe using rich and creamy coconut milk. You might also like to try my chocolate Dairy Free Hot Cocoa Mix recipe.

How to make Candy Cane White Coconut Hot Cocoa recipe.

Ingredients

• 3 cups of coconut milk
• 1 ¼ cups Ghirardelli Classic White Chocolate Chips
• 1 vanilla bean, split and scrapped or 1 teaspoon of vanilla extract
• ½ cup Andes Peppermint Crunch chips or ¼- ½ tsp peppermint extract.

Directions

1. Add coconut milk, Giraradelli Classic White Chocolate Chips and vanilla bean to a heavy saucepan.
2. Heat until chocolate melts, whisking to keep the chocolate from sticking or burning on the bottom of the pan.
3. Whisk until the chocolate has melted and the cocoa is hot.
4. Add Andes Chips or peppermint extract to the pot and stir it in. ( start with ¼ tsp and taste, then adjust).
5. Add vanilla extract if you didn't use a vanilla bean.
6. Pour into a mug, top with whipped cream. Garnish with a candy cane and a sprinkle of Andes Peppermint Crunch Chips or red and white sprinkles.

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Candy Cane White Coconut Hot Cocoa

Arlene Mobley - Flour On My Face

Warm up this winter with this Candy Cane White Coconut Hot Cocoa recipe made using Silk Coconut Milk.

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Prep Time 5 minutes mins

Cook Time 8 minutes mins

Total Time 13 minutes mins

Course Drinks

Cuisine American

Servings 3 servings

Calories 959 kcal

Ingredients  

1x2x3x

• ▢ 3 Cups Coconut Milk
• ▢ 1 ¼ cups Ghirardelli Classic White Chocolate Chips
• ▢ ½ cup Andes Peppermint Crunch chips (or ¼- ½ tsp peppermint extract.)
• ▢ 1 small vanilla bean (split and scrapped or 1 tsp vanilla extract)

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Instructions 

• Add coconut milk, Ghirardelli Classic White Chocolate Chips and vanilla bean (or extract) to a heavy saucepan.
• Heat until chocolate melts, whisking to keep the chocolate from sticking or burning on the bottom of the pan.
• Whisk until the chocolate has melted and the cocoa is hot.
• Add Andes Chips or peppermint extract ( start with ¼ tsp and taste, then adjust).
• Add vanilla extract if you didn't use a vanilla bean.
• Pour into a mug, top with no dairy whipped cream. Garnish with a candy cane and a sprinkle of Andes Peppermint Crunch Chips or red and white sprinkles.

Nutrition

Serving: 1ServingCalories: 959kcalCarbohydrates: 58gProtein: 10gFat: 81gSaturated Fat: 65gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 16mgSodium: 104mgPotassium: 847mgFiber: 5gSugar: 52gVitamin A: 23IUVitamin C: 7mgCalcium: 188mgIron: 4mg

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