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.

5 from 1 vote

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Prep Time 5

Cook Time 8

Total Time 13

Course Drinks

Cuisine American

Servings servings

Calories 959 kcal

Ingredients

▢ 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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