Ingredients
Units
Scale
Serves 2
- 1 1/2 oz dark chocolate
- 1/2 cup coconut milk (canned)
- 1 3/4 cup non-dairy milk
- 1–2 tbsp maple syrup or agave nectar
- 1 tbsp unsweetened cocoa powder or cacao powder
- 1/2 vanilla bean split lengthwise or 1 tsp vanilla extract
- 1/4 teaspoon sea salt
- 1/4 tsp cinnamon
- Coconut whipped cream for garnish
Optional: add a pinch of cayenne for a Mexican hot chocolate
Instructions
- Place the dark chocolate, coconut milk, non-dairy milk, desired syrup, vanilla bean, and sea salt in a saucepan and slowly bring to a simmer as you stir. Don’t allow the liquid to come to a boil, as this will impact the chocolate and cocoa powder flavor.
- Add the cocoa powder and cinnamon to the saucepan. Whisk until the mixture is combined.
- Simmer for 3–5 minutes.
- Taste hot chocolate and add more syrup or nectar if you desire a sweeter drink.
- Pour into mugs and top with coconut whipped cream.
Notes
Adapted from the book book Drinking for Two