Bailey's Hot Chocolate withi Coconut Whipped Cream

A cup of hot cocoa topped with coconut whipped cream, and 2 spoons.

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.

Course Cocktails, hot drink

Cuisine American

Keyword Bailey's hot chocolate, Bailey's hot cocoa

Prep Time 15

Cook Time 2

Total Time 17

Servings

Calories 434.6kcal

Author Susan Pridmore

Equipment

Ingredients

Hot Cocoa

4 cups milk either whole milk or 2% milk
8 tablespoons Sillycow Farms Hot Chocolate-Chocolate Truffle powder
8 tablespoons Bailey's Irish Cream or more, depending on your preference
8 tablespoons Coconut Whipped Cream

Coconut Whipped Cream

1 (14-ounce) can unsweetened full-fat coconut milk, preferably Aroy-D
⅓ cup Bakers sugar (fine granulated sugar)
½ teaspoon pure vanilla extract

Instructions

Hot Cocoa

Combine the milk and chocolate powder in 4 cups you plan to serve the hot cocoa in. Microwave until the milk is well heated and the chocolate melted.
The length of heating time will differ according to the strength of your microwave oven. Mine takes 1 ½ 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. 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.

Nutrition