Ultra Creamy Mocha Hot Cocoa

The perfect drink for a cold cold night. From Oh she glows.

• Ready In: 20 mins
• Yields: 3 cups

Ingredients

• 1  cup  freshly brewed coffee (use decaf, if preferred)
• 1 (14 ounce) can light coconut milk
• 2  tablespoons cocoa powder, sifted
• 3  tablespoons pure maple syrup (or sweetener of choice)
• 1⁄2 teaspoon pure vanilla extract
• 1  dash  fine grain sea salt

Directions

1. Whisk together the coffee and coconut milk in a medium-sized pot. Bring mixture to a simmer and reduce heat to low.
2. 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.
3. 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.
4. 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.