Hot Chocolate with Coconut Whipped Cream
2 Tablespoons maple syrup (Grade A) 1 Tablespoon cocoa powder
¼ cup cocoa powder ¼ cup maple syrup (Grade A) 1 cup coconut milk (from the can) 1 cup water pinch of sea salt 1 Teaspoon vanilla
cream from 1 can refrigerated coconut milk 2 Tablespoons maple syrup (Grade A)
In a saucepan, whisk together ingredients for the syrup over medium heat until just beginning to bubble. Pour into another container, (I use a squeeze bottle), and set aside. Use the same saucepan for the hot chocolate. You can blend the hot chocolate ingredients in a blender until frothy or just whisk in the saucepan until hot but not boiling. Spoon the coconut cream off from the top of the can, leaving the coconut water behind for another use. In a mixer beat the coconut cream and maple syrup for 6- 10 minutes on high until fluffy like whipped cream. If desired, use the squeeze bottle to paint stripes of chocolate on the glasses, fill with hot chocolate, top with whipped cream and additional chocolate syrup. Serve immediately.
Recipe and Photo:
GI365 / CC BY-SA