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Hot Cocoa with Whipped Cream

Active Time: 15 minutes

Makes 2 servings hot cocoa and 6 servings whipped cream

Hot Cocoa w Whipped Cream (1).JPG


  • Hot Cocoa:
    • 3 cups almond milk
    • 1/2 teaspoon vanilla
    • 1/6 teaspoon cinnamon
    • Pinch cardamom
    • 2 tablespoons cacao powder
    • 2 tablespoons coconut palm sugar
    • Pinch sea salt
  • Whipped Cream:
    • ½ cup heavy cream
    • 1 teaspoon vanilla
    • 2 tablespoons raw honey or maple syrup


  1. To make the whipped cream, add heavy cream and vanilla to a mixing bowl. Use a hand blender, starting on a low setting and increasing to high, to whip. Once it starts to whip, 1-2 minutes, add the honey. Continue to whip until thick fluffy peaks form. 1-2 minutes more. Store in the fridge until ready to use.
  2. To make the hot cocoa, heat almond milk on low in a small pot. Once simmering (don’t let it reach a rolling bowl), remove from heat. Mix in remaining ingredients.
  3. To serve, divide hot cocoa between two mugs and top with a tablespoon of whipped cream.
  4. Cover or wrap remaining whipped cream and store in the fridge. You may need to re-whip the cream on Day 5.