Ultra Creamy Mocha Hot Cocoa

Vegan, gluten-free, nut-free, oil-free, soy-free

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A can of light coconut milk and freshly brewed coffee/espresso transform normal hot cocoa into a creamy, decadent cup.

Yield
3 cups
Prep Time
5 Minutes
Cook time
5 Minutes
Total Time
10 Minutes

Ingredients:

  • 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:

  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.

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.

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