Maca Hot Cocoa

Servings servings

Calories 321kcal

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

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

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.

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.

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.