Hot Cocoa: Ultra Creamy Mocha Hot Cocoa

By blum099

This hot cocoa doesn’t have a super strong coffee flavor as written, so if you are looking for more coffee flavor, feel free to add more as desired. I used espresso beans and made it in my French Press just like traditional pressed coffee.

Ingredients

• 1 cup freshly brewed coffee (use decaf, if preferred)*
• 1 can light coconut milk
• 2 tablespoons cocoa powder, sifted
• 3 tablespoons pure maple syrup (or sweetener of choice)
• 1/2 teaspoon pure vanilla extract
• Dash fine grain sea salt

Preparation

Step 1

Whisk together the coffee and coconut milk in a medium-sized pot. Bring mixture to a simmer and reduce heat to low.

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.

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 flavor, so if you are looking for more coffee flavor, feel free to add more as desired. I used espresso beans and made it in my French Press just like traditional pressed coffee.