Ultra Creamy Mocha Hot Cocoa

• 1 cup freshly brewed coffee (use decaf, if preferred)
• 1 (14 ounce) can light coconut milk
• 2 tablespoons cocoa powder, sifted
• 3 tablespoons pure maple syrup (or sweetener of choice)
• 12 teaspoon pure vanilla extract
• 1 dash fine grain sea salt

1. Whisk together the coffee and coconut milk in a medium-sized pot.
2. Bring mixture to a simmer and reduce heat to low.
3. Sift in the cocoa powder, whisking quickly to incorporate until no clumps remain.
4. Whisk in maple syrup to taste and a dash of sea salt.
5. Remove from heat and stir in the vanilla.
6. Serve immediately with vegan marshmallows and/or sugar-rimmed glasses or mugs.
7. Store any leftovers in a glass jar in the fridge.
8. Note: This hot cocoa doesnt have a super strong coffee flavour, so if you are looking for more coffee flavour, feel free to add more as desired.
9. I used espresso beans and made it in my French Press just like traditional pressed coffee.

freshly brewed coffee, light coconut milk, cocoa powder, maple syrup, vanilla, salt

Taken from www.food.com/recipe/ultra-creamy-mocha-hot-cocoa-500371 (may not work)