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 2 servings
Calories 714 kcal
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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.
Calories: 714kcalCarbohydrates: 79gProtein: 7gFat: 43gSaturated Fat: 28gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 24mgSodium: 101mgPotassium: 325mgFiber: 2gSugar: 77gVitamin A: 34IUVitamin C: 1mgCalcium: 371mgIron: 1mg
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