This easy, creamy white hot chocolate is extra delicious topped with lots of mini marshmallows. And it’s not even dairy!
Yield: 2 servings
2 cups unsweetened almond milk, vanilla flavored
2 tablespoons canned coconut cream or full-fat
canned coconut milk, refrigerated overnight
½ cup white chocolate chips
1 teaspoon vanilla extract
Coconut whipped cream, for topping (recipe follows)
Mini marshmallows, for topping
In a saucepan, bring almond milk to a simmer.
Remove 2 tablespoons cream from the top of the can, leaving behind the liquid underneath, and add them to the saucepan along with the chocolate chips and vanilla extract, stirring until incorporated, 2–3 minutes.
To serve, top with whipped cream and marshmallows.