Bailey's Hot Chocolate + Coconut Whipped Cream
Super special and easy hot chocolate drink with Bailey's and topped with coconut whipped cream made from coconut milk.
Prep Time15 mins
Cook Time2 mins
chill time12 hrs
Servings: 1 cup
Combine the milk and chocolate powder in a cup, and microwave until the milk is well heated and the chocolate melted. The length of time will differ according to the strength of your microwave oven. Mine takes 1 1/2 minutes. I recommend you start there, as you don't want to the milk to boil. Once the milk is heated, stir so that the chocolate mixes into the milk.
Stir in the Baileys, and top with the Coconut Whipped Cream.
Coconut Whipped Cream
Place a can of full-fat coconut milk in the refrigerator overnight.
Remove the can from the refrigerator and open the can, being careful not to shake the can. The cream should be solidified at the top of the can. Carefully scoop it out, using a spoon, and into the cold bowl. Whip it up for a few minutes with the chilled beaters or whisk attachment, until creamy. Add the sugar and vanilla extract. Whip until smooth. You should have enough whipped cream for 4 cups of hot cocoa.
Use immediately, or cover and store in the refrigerator for up 1 week.
Tips for Making Baileys Hot Chocolate
I think I've tried every one of Silly Cow Farms Hot Chocolate powder flavors, and they're all great. But if you like a super chocolate-y hot chocolate, then go for Chocolate Truffle flavor. I find it at my grocery store with all the other hot chocolate powders.
Or if you want to try all the flavors, you can order a sample kit of all four: Marshmallow Swirl, Chocolate-Chocolate, Chocolate-Truffle, and Chocolate-Moo-uss.
The Original Bailey's is an alcoholic beverage flavored with cream, cocoa, and Irish whiskey. However, they have a vegan version of its creamy liqueur: Baileys Almande, an almond milk liqueur. I confess, I haven't tried it.
Tips for Making Coconut Whipped Cream
Use full-fat coconut milk. The low-fat version doesn't separate into a solid and liquid as well in the can before refrigeration.
You only need to use the solid coconut cream to make Coconut Whipped Cream. The liquid is coconut water, and can be reserved for smoothies and other drinks.
Make sure everything is cold when you get ready to whip the coconut cream. Chill the coconut milk, the bowl it will be whipped in, and whatever kind of beaters or whisk that you use. Everything except the coconut milk needs only a quick 10 - 15 minute chill. The coconut milk must be chilled overnight. Otherwise, it won't harden up enough to be whipped.
If I can find it, I use Aroy-D Coconut Milk. Cook's Illustrated did a taste test in 2017 and declared it the winner. I've also used Thai Kitchen with very good success.
Cover and refrigerate for up to 1 week.