Magical Mushroom Hot Chocolate with Hojicha Whipped Cream

Hojicha Whipped Cream

Makes 1½ cups

Ingredients:

  • 1 can (400 ml) organic coconut cream (chilled overnight)
  • 1½ tsp Matcha Matcha Hojicha
  • 2 tbsp maple syrup (or organic powdered sugar)
  • ½ tsp vanilla extract (optional)
  • Pinch of salt
  • (Optional but helpful): 1 tsp arrowroot powder or organic cornstarch — helps stabilize

Step 1: Chill

  • Chill the coconut cream overnight. Do not shake the can.
  • Open and scoop out only the thick cream at the top. Save the liquid for smoothies or discard.

Step 2: Make the Hojicha Paste

  • In a small bowl, mix Hojicha powder with 1 tsp warm water to create a smooth paste. This prevents clumping.

Step 3: Whip It

  1. In a cold mixing bowl, whip the coconut cream with a hand mixer on medium-high until fluffy (2–3 minutes).
  2. Add the Hojicha paste, maple syrup, vanilla, and salt. Optionally, sift in arrowroot or cornstarch for extra hold.
  3. Whip again until fully blended and soft peaks form.

Step 4: Chill Again (Optional but Recommended)

  • Chill the finished whipped cream for 15–30 minutes before serving. It holds up better on hot beverages this way.

To Serve:

  • Spoon or pipe a generous dollop onto your hot chocolate just before serving.
  • Optionally dust with more hojicha powder or shaved dark chocolate.

Magical Mushroom Hot Chocolate

Ingredients:

Instructions:

Place the drinking chocolate and maple syrup into a large mug or matcha bowl and combine with ¼ cup of hot water, stirring until combined and the chocolate chunks have dissolved.

Steam or heat your milk using a coffee machine or milk frother. Alternatively, heat 1 cup of milk in a small saucepan over medium-low heat. Stir occasionally to prevent it from sticking/burning. Then whisk until you get some froth to it.

Pour the milk on-top of the hot chocolate mixture and enjoy this warm delicious drink with a generous dollop of Hojicha whipped cream!