#handcraftededibles: Dairy-Free Aztec Hot Chocolate with Whipped Coconut Cream

In an effort to make all of my holiday gifts this year, I invited some of my favorite foodie bloggers to share recipes for hand-crated edibles. Over the course of the next twelve weeks, we'll be sharing recipes from homemade spice blends (last week's theme) to charcuterie trays and everything in between. Hope you'll follow along for inspiration. You can find out more information, including the schedule: here.

This week, we're sharing our favorite special diets creations. They might be gluten-free, dairy-free, nut-free, or sugar-free.

Thanks to these gals and their Special Diets Creations!

• Amy's Cooking Adventures  bakes some Gluten-Free Vegan Chocolate Chip Peanut Butter Cookie Bites
• Sarah of Fantastical Sharing of Recipes blends up her Maple Cream (Gluten Free)
• Rebekah from Making Miracles offers a Dairy-Free, Soy-Free Pumpkin Pie
• Culinary Adventures with Camilla is whisking together a Dairy-Free Aztec Hot Chocolate with Whipped Coconut Cream
• Terri at Christmas Tree Lane shares her Sugar free Fat free Hot Chocolate
• Nichole, the Cookaholic Wife, is making a Paleo Caramel Sauce
• Wendy at A Day in the Life on the Farm posts her Gluten-Free Spiced Cashews

Next week, check back for our recipes for giftable jarred mixes. Or check out our #handcraftededibles pinterest board.

Made with nut milk and coconut cream, this is not so much something that you would wrap up and gift to someone, but it would be something you could make and serve to a dairy-free friend at a holiday gathering.Though, as I write that, I might actually make a jarred version of this. Hmmm...we'll see next week.

Dairy-Free Aztec Hot Chocolate 

with Whipped Coconut Cream

Ingredients serves 4
Hot Chocolate

• 4 cups non-dairy milk (here's my homemade hazelnut milk)
• 2 cups dark chocolate pieces
• 2-3 Tablespoon honey (if not vegan), depending on your taste
• 2 chili peppers
• 1 cinnamon stick
• 1 vanilla bean
• pinch sea salt
• Optional to make it 21+: 1 ounce brandy or tequila

Whipped Coconut Cream

• 1 can coconut milk (I prefer the Thai Kitchen full fat version)
• 1 teaspoon pure vanilla extract
• 1/2 cup organic powdered sugar

Procedure

Whipped Coconut Cream

Chill your coconut milk in the refrigerator overnight. When removing from the fridge, be careful not to shake or tip the can; you want the fat to remain separated from the liquid. Before whipping, place a large mixing bowl in the freezer to chill.

Remove the coconut milk from the fridge. Without tipping or shaking, remove the lid. Scrape out the top, thickened cream and leave the liquid behind. You can use that for something else, so set it aside.

Place cream in your chilled mixing bowl. Beat with a mixer until creamy. Add vanilla and powdered sugar. Continue to mix until creamy and smooth. Use immediately or refrigerate.

Hot Chocolate
Place the chili peppers, cinnamon stick, vanilla bean, and sea salt in a large pot.

Pour in the milk and bring to a vigorous simmer. Turn off the heat and let the flavor infuse for 15 minutes. Bring to a simmer again and add in the chocolate pieces so that they're totally submerged. Let stand for 3 minutes. Whisk until the chocolate is melted. Strain into serving mugs.

For adults, add brandy or tequila, if desired. To serve, top the spiced hot chocolate with a dollop of whipped coconut cream.