Pepper Cacao!
Servings
4
servingsTotal time
30
minutesThis is the BEST Hot Chocolate, and it could be better than Coffee!
Ingredients
½ CUP ½ Maple Syrup
½ CUP ½ Cacao Powder
Pinch Pinch Salt
½ teaspoon ½ Cayenne
Pinch Pinch Turmeric
(2) CUPS (2) Almond Milk | any plant-based milk would work!
(2) CUPS (2) Water
(2) (2) Cinnamon Sticks
(1) Can (1) Coconut Milk | optional | for Whipped Cream | refrigerated overnight
Pinch Pinch Cinnamon | garnish
Let’s DO THIS!
- In your saucepan on medium heat, pour in the Maple Syrup. Heat through, then add Cacao Powder, Salt, Cayenne and Turmeric.
- Lower the heat slightly, and slowly whisk in the Almond Milk and Water.
- Throw in the (2) Cinnamon Sticks, and simmer on low for 20 minutes.
- Meanwhile, make your Coconut Whipped Cream!
- FOR THE COCONUT WHIPPED CREAM:
- Chill can of Coconut Cream in refrigerator overnight.
- The next day, scoop the hardened cream from the top of the can into a bowl or jar, and whip with hand mixer or immersion blender, and add a dash of Ground Cinnamon.
I like to use a jar and immersion blender, moving the blender up and down to create more air for whipping the cream into a fluffier texture.
NOTES
- *BOOM!*
Did you make this recipe?
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