Sometimes it’s the simple things in life that make us smile. So this super, simple idea is one that turns everyday whipped topping into spooky, Halloween-approved Ghost Whip. Because you know there will be many mugs of hot cocoa on the kitchen table these next few months. My “Ghost Whip” tips and a spooky cocoa recipe ahead. Add some spOOOOky to your cocoa!
Ghost Whip Tips:
* Instead of doing a straight-up swirl, I start by making a full circle “cap” of whipped cream to the top of the mug – then I swirl a ghost on top. This prevents the ghost from melting too quickly.
* For dairy-free ghosts use coconut milk in a whipped cream frother (dairy-free coconut whipped cream is shown in my photos).
* The black eyes can be made from a number of items: mini chocolate chips, chocolate sprinkles (carefully placed), or a tiny tip of black cake frosting.
* If you do have your own at-home whipped cream frother (like the one I talk about here) – you can make green spooky ghosts by adding a few drops of green food coloring or spinach juice to your cream base.
Now a fun spooky cocoa recipe using coconut and chocolate flavors..
Coconut Cocoa with Coconut Ghost Whip
1. Grab 2 mugs.
2. Add to each mug:
1 cup soy milk
1/4 cup coconut milk
1 heaping spoonful of cacao powder – or cocoa powder
1 Tbsp agave or maple syrup
3. Heat well (sauce pan or microwave). Stir well.
4. Top with Coconut Ghost whip. See below.
Coconut Ghost Whip
Swirl of coconut whip*
ghost eyes (mini dark chocolate chips)
*if you don’t have your own whipped cream frother, use any store-bought whipped topping (for dairy-free try rice or soy whip)
If you do have your own frother, use chilled coconut milk as the base + 2 Tbsp confectioners sugar