Ultra Creamy Mocha Hot Cocoa

1. 1

   Whisk together the coffee and coconut milk in a medium-sized pot.

2. 2

   Bring mixture to a simmer and reduce heat to low.

3. 3

   Sift in the cocoa powder, whisking quickly to incorporate until no clumps remain.

4. 4

   Whisk in maple syrup to taste and a dash of sea salt.

5. 5

   Remove from heat and stir in the vanilla.

6. 6

   Serve immediately with vegan marshmallows and/or sugar-rimmed glasses or mugs.

7. 7

   Store any leftovers in a glass jar in the fridge.

8. 8

   Note: This hot cocoa doesnt have a super strong coffee flavour, so if you are looking for more coffee flavour, feel free to add more as desired.

9. 9

   I used espresso beans and made it in my French Press just like traditional pressed coffee.

* Per serving · 4 servings · Values may vary.

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