Ultra Creamy Mocha Hot Cocoa
Yield = 3 cups
1 cup freshly brewed coffee (use decaf, if preferred)*
1 can light coconut milk
2 tbsp cocoa powder, sifted
3 tbsp pure maple syrup (or sweetener of choice)
1/2 tsp pure vanilla extract
dash of fine grain sea salt
1. Whisk together the coffee and coconut milk in a medium-sized pot. Bring mixture to a simmer and reduce heat to low.
2. Sift in the cocoa powder, whisking quickly to incorporate until no clumps remain. Whisk in maple syrup to taste and a dash of sea salt.
3. Remove from heat and stir in the vanilla. Serve immediately with vegan marshmallows and/or sugar-rimmed glasses or mugs. Store any leftovers in a glass jar in the fridge.
Note: This hot cocoa doesn’t have a super strong coffee flavour, so if you are looking for more coffee flavour, feel free to add more as desired. I used espresso beans and made it in my French Press just like traditional pressed coffee.