I love a hot coffee in the morning that has some whip on top to slurp! I adore the cold creamy whip with the hot coffee. You don’t need an ISO whip to make this either. I am really loving mine and have been squirting it atop my coffee with abandon. However, I have also made the whip and kept it in a glass container in the refrigerator. It isn’t as airy, but it is definitely yummo. If you want to invest in an ISO Stainless Steel Whipped Cream Dispenser, you can find one here.
So, here is the recipe!
Chocolate Coconut Milk Whip with Raw Cacao
One can of Chilled Full Fat Coconut Milk
2 Tablespoons of Raw Cacao Powder
1 – 2 Tablespoons of Honey (to taste)
1/2 Teaspoon of Vanilla Extract
Scoop the coconut cream off the top of the refrigerated coconut milk. It rises to the top of the can when refrigerated for a few hours. Keep the runny part for something else.
In a small blender, like a Ninja or Magic Bullet, blend all the ingredients. Pour it into your ISO Whip Dispenser and charge it as directed. If you aren’t using a dispenser, pour it into a glass container with a lid and refrigerate until it sets up. Then scoop it onto your coffee. Viola! Whip! A good tip is to store the can on it’s side, then whenever you want whip, you can just take it out the refrigerator and shake it a few times before dispensing.