Coconut Hot Chocolate


If you've never tried making hot chocolate with coconut milk, now is the time. Coconut milk takes hot chocolate to the next level by making it the creamiest lactose-free drink you will ever have the pleasure of tasting.

Ingredients

Hot Chocolate
1 cup coconut milk
2–3 scoops of unsweetened cocoa powder or your favorite cocoa mix.
1–2 toothpicks Cinnamon Bark oil
2–3 tablespoons of sugar or agave

Coconut Whipped Cream
1 13-ounce can of coconut milk
1 tablespoon sugar or agave (optional)

Instructions

  1. Start the whipped cream by refrigerating the can of coconut milk overnight. Open can and put the thick chunks in a bowl. Set aside the remaining milky liquid substance for making hot chocolate.
  2. Add optional sweetener to the coconut cream chunks. Using a hand mixer, beat until you get a light, whipped texture. Set aside.
  3. In a saucepan, put the remaining liquid coconut milk from the can, or coconut milk from a carton. Warm to desired temperature. If you use milk from the can it will be a more creamy hot chocolate.
  4. Once warm add in cocoa powder and sweetener.
  5. Dip a toothpick in the Cinnamon Bark bottle and swirl in mixture.
  6. Place a dollop of fresh coconut whipped cream onto your hot cocoa, and enjoy!

Tip: Freeze the whipped cream into silicone heart shaped molds.


Coconut Hot Chocolate

with Cinnamon Bark essential oil

Servings:1

Prep Time:15 min

Cook Time:5 min

Difficulty:Easy

Ingredients:

Hot Chocolate
1 cup coconut milk
2–3 scoops of unsweetened cocoa powder or your favorite cocoa mix.
1–2 toothpicks Cinnamon Bark oil
2–3 tablespoons of sugar or agave

Coconut Whipped Cream
1 13-ounce can of coconut milk
1 tablespoon sugar or agave (optional)

Instructions:

  1. Start the whipped cream by refrigerating the can of coconut milk overnight. Open can and put the thick chunks in a bowl. Set aside the remaining milky liquid substance for making hot chocolate.
  2. Add optional sweetener to the coconut cream chunks. Using a hand mixer, beat until you get a light, whipped texture. Set aside.
  3. In a saucepan, put the remaining liquid coconut milk from the can, or coconut milk from a carton. Warm to desired temperature. If you use milk from the can it will be a more creamy hot chocolate.
  4. Once warm add in cocoa powder and sweetener.
  5. Dip a toothpick in the Cinnamon Bark bottle and swirl toothpick in mixture.
  6. Place a dollop of fresh coconut whipped cream onto your hot cocoa, and enjoy!

 

Tips:

Freeze the whipped cream into silicone heart shaped molds.


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