"The perfect drink for a cold cold night. From Oh she glows."
freshly brewed coffee
( use decaf, if preferred)
1 (14 ounce) cans
light coconut milk
cocoa powder, sifted
pure maple syrup
( or sweetener of choice)
pure vanilla extract
fine grain sea salt
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 flavour, so if you are looking for more coffee flavour, feel free to add more as desired. I used espresso beans and made it in my French Press just like traditional pressed coffee.