Bailey's Hot Chocolate withi Coconut Whipped Cream
Easy and comforting hot cocoa made with Bailey's, and topped with coconut whipped cream made from coconut milk. Whipped cream made with dairy cream also works great.
Prep Time15 minutes mins
Cook Time2 minutes mins
Total Time17 minutes mins
Course: Cocktails, hot drink
Cuisine: American
Keyword: Bailey's hot chocolate, Bailey's hot cocoa
Servings: 4
Calories: 434.6kcal
Author: Susan Pridmore
Coconut Whipped Cream
Place a can of full-fat coconut milk in the refrigerator overnight. Place a bowl and beaters from a mixer in the freezer at least 30 minutes before making the whipped cream.
Remove the can from the refrigerator and open it, being careful not to shake the can. The cream should be solidified at the top of the can. Carefully scoop out the cream, using a spoon, and transfer it to the cold bowl. Whip it up for a few minutes with the chilled beaters, 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 to 4 days.
Calories: 434.6kcal | Carbohydrates: 57.1g | Protein: 9.8g | Fat: 17.3g | Saturated Fat: 7.6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.7g | Trans Fat: 0.1g | Cholesterol: 29.3mg | Sodium: 348mg | Potassium: 367.7mg | Fiber: 1.2g | Sugar: 46.4g | Vitamin A: 398.6IU | Vitamin C: 0.01mg | Calcium: 330.4mg | Iron: 0.6mg