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.
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