- One 13.5 oz can “lite” coconut milk (this truly is the best milk to make hot chocolate, I would advise against subbing as others I’ve tried were not good. Lite leaves NO coconut taste!)
- 2 tablespoons (12 g) unsweetened cocoa powder
- 3 heaping tablespoons (40 g) semi-sweet dairy-free chocolate chips (I used Enjoy Life)
- 1-2 tablespoons (20 g) maple syrup, depending on your sweet-o-meter, I did 2
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground espresso or instant coffee (you can leave out if you want, but it makes the chocolate flavor stronger)
- 1/8 teaspoon fine sea salt
- Optional: whipped cream, shaved chocolate, marshmallows, etc.
- I recommend Thai Kitchen brand for the lite coconut milk. It is amazing and always so smooth and creamy, not watery. Many brands can be rather watery and not smooth.
- If you have a Vitamix, then add all of the ingredients to the blender and blend for a few minutes on high until completely smooth and frothy. If you don’t have a high-speed blender, then add all of the ingredients, except the chocolate chips, to a blender or food processor and process until smooth and frothy. It will only get frothy on a high speed and after a few minutes.
- Add the mixture to a pot over medium heat and then add the chocolate chips. Once it begins to bubble, whisk continuously for about 4 minutes until well heated and has thickened just a bit. You don’t want to overcook it, or it will get too thick. I found this to be the perfect level of sweetness, but if you want yours a tad sweeter, add a little more maple syrup. Remove and pour into mugs and add whipped cream, shaved chocolate, marshmallows, cinnamon, etc. Enjoy!
- This makes enough for 2 mugs. If you are just wanting 1 serving, then place the rest in the fridge and when you are ready to use it, give it a good whisk and reheat on low.
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