1 cup freshly brewed coffee (use
decaf if preferred)*
1 can light coconut milk
2 tbsp cocoa powder, sifted
3 tbsp pure maple syrup (or
sweetener of choice)
1/2 tsp pure vanilla extract
dash of fine grain sea salt
Directions:
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.
*This hot cocoa doesn’t have a strong coffee flavor, so if you are looking for
more coffee flavor, add more as desired.
