Cinnamon White Hot Chocolate with Whipped "Cream"

Here's the perfect festive drink to ring in the season - delicious, creamy White Hot Chocolates with our new heirloom True Cinnamon! These were created by the talented plant-based blogger from the UK (and long-time Burster!) Bo Porterfield at Bo’s Kitchen.


Snuggle up with these creamy white hot chocolates made with cocoa butter, cinnamon and vanilla topped with aquafaba whipped cream for a cosy hug in a mug! Free from dairy, they’re my new fave Autumnal cuppa.


  • 2 cups light coconut mylk ⁠
  • 1/4 cup cacao butter, melted⁠
  • 2 tsp Organic Burst Cinnamon⁠
  • 2 tsp vanilla extract⁠
  • 1 tbsp agave/maple syrup⁠
  • 1/2 cup aquafaba (water from a tin of chickpeas) ⁠
  • 1/2 tsp cream of tartar⁠
  • 1 tsp vanilla extract⁠
  • 2 tsp coconut sugar⁠


  1. Add coconut mylk, cacao butter, Organic Burst Cinnamon, vanilla extract and maple syrup to a small pan and heat gently.
  2. While the hot chocolate is simmering, add aquafaba to a clean mixing bowl and whisk for at least 5-6 minutes until it starts to form stiff peaks.
  3. Add in cream of tartar, vanilla extract and coconut sugar slowly while whisking.
  4. Keep beating for a further five minutes, the mix should be thick and stiff.
  5. Scoop into a piping bag and swirl on top of your white hot chocolate.
  6. Sprinkle with a dusting of Organic Burst Cinnamon to serve.⁠
  7. Enjoy!



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