Cook time: 
Total time: 
Serves: 2
  • White hot chocolate
  • 2 cups coconut milk (or other thick milk like home made cashew or almond mylk)
  • 0,9 oz / 25 g vegan white chocolate
  • Whipped coconut cream
  • 1 cup coconut cream (from a chilled coconut milk can)
  • a pinch of each coloring powder:
  • - beetroot powder (from Lebepur)
  • - spirulina (from Organic Burst)
  • - blue matcha (from Blue Chai)
  • Sweetener of choice to taste
  • Toppings
  • Vegan marshmallows (from Freedom Confectionery)
  • Vegan sprinkles (from Vegekauppa)
  1. Whipped coconut cream: Chill the coconut milk can in the fridge overnight.
  2. Scoop the creamy part of the can and whip it into a smooth cream. Add sweetener if you like (the hot chocolate is very sweet so I didn't use any sweetener). Divide the whipped cream into three parts and color each with a different coloring powder. Add a pinch, mix and taste. You don't want your hot chocolate tasting like spirulina or beetroot :)
  3. White hot chocolate: Heat milk in a saucepan and add white chocolate. Let it melt completely.
  4. Pour the white hot chocolate into two cups and add a pinch of coloring powder (if you wish).
  5. Scoop whipped coconut cream on top, add sprinkles and marshmallows.
  6. Enjoy this magical treat with someone who believes in magic too :)
Recipe by My Berry Forest at