Candy Cane White Coconut Hot Cocoa #SilkHoliday
Disclosure: This Candy Cane White Coconut Hot Cocoa recipe is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
Warm up this winter with this Candy Cane White Coconut Hot Cocoa recipe made using Silk Coconut Milk.
Silk Candy Cane White Coconut Hot Cocoa #SilkHoliday
I eyed the eggnog but decided to go with the Coconut Milk. I had a great idea for a hot cocoa recipe using the Coconut Milk and couldn't wait to make it to see how well it would turn out.
I am happy to say it turned out delicious.
Take a peek at this Holiday recipe using Silk Coconut Milk. And when you try out this recipe please be sure to let me know how much you liked it.
How to make Candy Cane White Coconut Hot Cocoa recipe.
Ingredients
- 3 Cups of Silk Coconut Milk
- 1 ¼ cups Ghirardelli Classic White Chocolate Chips
- 1 vanilla bean, split and scrapped or 1 tsp vanilla extract
- ½ cup Andes Peppermint Crunch chips or ¼- ½ tsp peppermint extract.
Directions
- Add coconut milk, Giraradelli Classic White Chocolate Chips and vanilla bean 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 whipped cream. Garnish with a candy cane and a sprinkle of Andes Peppermint Crunch Chips or red and white sprinkles.
Do you have any Holiday inspired recipes using a Silk product?
Disclosure: This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
Candy Cane White Coconut Hot Cocoa
Ingredients
- 3 Cups Silk Coconut Milk
- 1 ¼ cups Ghirardelli Classic White Chocolate Chips
- ½ cup Andes Peppermint Crunch chips or ¼- ½ tsp peppermint extract.
- 1 vanilla bean split and scrapped or 1 tsp vanilla extract
Instructions
- Add coconut milk, Giraradelli Classic White Chocolate Chips and vanilla bean 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 whipped cream. Garnish with a candy cane and a sprinkle of Andes Peppermint Crunch Chips or red and white sprinkles.
