Ultra Creamy Mocha Hot Cocoa |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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The perfect drink for a cold cold night. From Oh she glows. Ingredients:
1 cup freshly brewed coffee (use decaf, if preferred) |
1 (14 ounce) can light coconut milk |
2 tablespoons cocoa powder, sifted |
3 tablespoons pure maple syrup (or sweetener of choice) |
1/2 teaspoon pure vanilla extract |
1 dash fine grain sea salt |
Directions:
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.
4. 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.
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