Ingredients
SYRUP:
- 2 Tablespoons maple syrup (Grade A)
- 1 Tablespoon cocoa powder
HOT CHOCOLATE:
- 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
WHIPPED CREAM:
- cream from 1 can refrigerated coconut milk
- 2 Tablespoons maple syrup (Grade A)
Instructions
- 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
