I just love December and I’m thrilled it’s here. Let’s make time for the things that really matter to us this month, and as much as we can let go of that which does not bring us joy. Life is meant to be fully lived and celebrated. Take care of you and your happiness, and make this the best December yet.

When I think of winter happiness, one thing that comes to mind is hot chocolate and whipped cream, and a little snow falling outside doesn’t hurt either. Spice it up and make your drink an extra special ‘adult’ hot chocolate. Shhhh… it’s OK I won’t tell.

There are about a million reasons to love whipped cream. It’s divine on pies, puddings, cakes and your favorite desserts and hot drinks. Imagine, soon you’ll be sitting by the fire sipping a decadent hot cocoa with a big fluffy dollop of spiced whipped coconut cream on top. Or the next time you make pumpkin pie or a chocolate torte, break out the ice cream scoop and place a perfect scoop of whipped cream on each slice. It will be stunning and oh so delicious.

The addition of spices to the whipped coconut cream makes it taste like Christmas and the holidays, but if you’d like a more traditional version of whipped coconut cream simply leave out the spices. Either way you’ll be on fluffy white cloud 9.

I’d love to stay and chat, but I’ve got a steaming cup of hot chocolate with spiced whipped coconut cream melting down the sides calling my name…

Until next time, with love xo

Spiced Whipped Coconut Cream

Ingredients:

1 – 14oz./396g can coconut milk

2 Tbsp. cane sugar (or your favorite sweetener)

½ tsp. pure vanilla extract

1/8 tsp. cinnamon

1/8 tsp. ginger

1/16 tsp. nutmeg

1/32 tsp. (a tiny pinch) cloves, ground

*For a more traditional whipped cream omit the spices (cinnamon, ginger, nutmeg & cloves).

Directions:

Place the can of coconut milk in the refrigerator the night before or for at least 6 hours.

1 hour before making the whipped coconut cream, place a large mixing bowl into the freezer to chill.

Open the can of chilled coconut milk upside down and pour off the thin coconut water (save for smoothies!).

Add the remaining thick coconut cream to the chilled mixing bowl, along with the sugar, vanilla extract, cinnamon, ginger, nutmeg and cloves.

Turn the mixer on low and slowly increase the speed to high. Whip the coconut cream until light and fluffy, about 5 minutes.

Store the whipped coconut cream in an airtight container in the refrigerator. (*Note – the whipped coconut cream becomes firm when chilled but softens at room temperature. You can make it up to a week ahead.)

Go ahead and have a taste! It’s dreamy 😉

To Print, Email or Text recipe click here.

With love and best wishes for a fluffy white season,

Wendy Irene