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This easy, creamy white hot chocolate is extra delicious topped with lots of mini marshmallows. And it’s not even dairy!
2 cups unsweetened almond milk, vanilla flavored
2 tablespoons canned coconut cream or full-fat canned coconut milk, refrigerated overnight
1/2 cup parve white chocolate chips
1 teaspoon Gefen Vanilla Extract
coconut whipped cream, for topping
Gefen Mini Marshmallows, for topping
In a saucepan, bring almond milk to a simmer.
Remove two tablespoons cream from the top of the can of coconut cream, leaving behind the liquid underneath, and add them to the saucepan along with the chocolate chips and vanilla extract, stirring until incorporated, two to three minutes.
To serve, top with whipped cream and marshmallows.
Photography by Heather Winters
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