Maca Hot Cocoa
Ingredients
- 2 1/2 cups milk, or non-dairy milk, almond milk, coconut milk, oat milk, cashew milk or a combination
- 1/4 cup unsweetened cacao powder or cocoa powder
- 1 tablespoon maca powder
- 2 tablespoons maple syrup, honey, or coconut sugar, or to taste
- Pinch of cinnamon
- Tiny pinch of salt
- 1/4 teaspoon vanilla extract
Toppings: (optional)
- Coconut Whipped Cream, optional
- Dark chocolate shavings
- Ground cinnamon
Additions: (optional)
- 1 teaspoon reishi mushroom powder
- 1 teaspoon turmeric powder
- 1/4 teaspoon ginger powder
- Pinch of cayenne pepper
- 1 teaspoon lucuma powder
- 1/2 teaspoon espresso
Coconut Whipped Cream
- 1 13.5-ounces can full-fat coconut milk or coconut cream, refrigerated overnight
- 1 tablespoon maple syrup, honey, coconut sugar, powdered sugar, granulated sugar, or more to taste
- 1 teaspoon vanilla extract
- Pinch of salt, optional
Instructions
- In a small saucepan, whisk together the milk, cacao or cocoa powder, maca powder, maple syrup, cinnamon, salt (if using) and vanilla. You can do this in a blender if preferred. Heat over medium heat until warm. Serve topped with coconut whipped cream and chocolate shavings and/or ground cinnamon.
Coconut Whipped Cream
- Chill the mixing bowl for 15 minutes.
- Remove the full-fat coconut milk or cream from the refrigerator without tipping or shaking the can.
- Open the can and scoop the coconut solids that have risen to the top, leaving the clear coconut water behind. Reserve the water for other uses (soups/smoothies).
- Place the scooped cream into the chilled mixing bowl.
- Using a hand mixer or in a stand mixer fitted with the whisk attachment, beat the coconut cream for a minute or until creamy and smooth.
- Add the sweetener, vanilla and pinch of salt (if using). Beat for about 30 seconds to a minute or until smooth, creamy and fluffy.
- Use right away or keep it refrigerated in an airtight container for a week.
Notes
- It’s best to chill the can of coconut milk for 1-2 days.
- Make sure the coconut solids have separated from the clear coconut water otherwise the mixture won’t whip.
- Don’t add the sweetener until the whipped coconut cream has reached your desired
consistency, especially if using a liquid sweetener like maple syrup or honey. - Don’t over-mix. If the cream gets too stiff, it can separate.
- If your whipped cream is too stiff, add a bit of the reserved coconut water.
Nutrition
Calories: 321 kcal, Carbohydrates: 46 g, Protein: 13 g, Fat: 11 g, Saturated Fat: 7 g, Polyunsaturated Fat: 0.4 g, Monounsaturated Fat: 3 g, Cholesterol: 37 mg, Sodium: 122 mg, Potassium: 815 mg, Fiber: 6 g, Sugar: 34 g, Vitamin A: 494 IU, Vitamin C: 1 mg, Calcium: 444 mg, Iron: 2 mg
