Rebel’s Peppermint Hot Chocolate with Coconut Whipped Cream
Give this winter-warming classic some kick with a dash of peppermint. Top with Rebel’s favourite dairy-free alternative to cream; whipped coconut (of course).
1x 330ml Rebel Kitchen Organic Chocolate Mylk
A few drops of peppermint extract
1 can of organic coconut milk
Cacao nibs and fresh mint for decoration
Whipped Coconut Cream
The key to a successful whipped cream is keeping all your ingredients and cooking utensils uber-chilled.
Refrigerate the can of coconut milk for 8 hours or overnight. Also place metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making the whipped cream.
Open can of coconut milk. Take care not to shake it. Scoop coconut cream solids into cold mixing bowl. Reserve remaining liquid for another use.
Whisk coconut cream using electric mixer (with chilled beaters) on medium speed; turn to high speed. Beat for approx. 7-8 mins or until stiff peaks form.
Heat mylk slowly in a saucepan for 4 minutes, or until desired heat. Then add the peppermint extract to taste.
Pour mylk into a big mug, scoop the coconut cream on top, then garnish with fresh mint leaves and cacao nibs. Serve immediately and enjoy! (preferably with sleigh bells ringing in the background)
Tip: Dust a light sprinkling of cinnamon or cardamom powder over the top for added Christmassy fragrance.