This easy vegan hot chocolate recipe is the perfect thing to cozy up to during holiday season, or any time of year!
If making the coconut whipped cream, place can of coconut milk in the fridge 24 hours before making the whipped cream. This will allow the coconut milk to separate from the water.
Add all ingredients for the hot chocolate into a high-speed blender and blend until smooth and froth forms (30-60 seconds).
Pour hot chocolate mixture into a small saucepan over medium heat. Heat until you can see steam coming from the hot chocolate (about 3-5 minutes), stirring occasionally.
Meanwhile, remove solid part of the canned coconut milk from the can only (do not use the coconut water). In either a blender or hand mixer, combine the solidified coconut milk with vanilla and maple syrup, and blend or hand-mix until smooth, fluffy and a whipped cream consistency.
Serve hot chocolate and coconut milk together and enjoy!
* Leftover coconut whipped cream can be stored in an air tight container in the fridge for 3-5 days.