Hot Chocolate with Coconut Milk
Sarah Walls
I'm a big fan of hot drinks. Well, let's say coffee. Yes, I'm a BIG fan of coffee. But everyone so often I get a hankering for something else. My seasonal go-to is that magical Gluhwein (Glow Wine) that Trader Joe's sells during the months of November and December. But that's usually not available or appropriate to drink in the middle of the day.
So, when I've tapped out on coffee for the day, what else is available? Well, tea of course... meh. Then there's hot chocolate... yes, please! But the usual culprit doesn't exactly fit in with my dietary habits. So, in looking for the alpha version here's what I found from Mark's Daily Apple:
Hot Chocolate with Coconut Milk
- 1 can coconut milk
- 2 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- Optional: a bit of stevia, 1 tsp maple syrup, a single chopped date, or whatever if you're of the faint of heart and need sweetener.
Heat the coconut milk on the stove. Once it just gets to a slow boil, pour it into a blender and add the other ingredients. Blend on a very low speed for 20-sec or so.
The result is about 2-servings of warm and delightfully frothy hot chocolate.