Maple Maca Mocha

• 3 tablespoons powdered maca
• 3 tablespoons unsweetened cocoa powder
• 3 tablespoons maple syturp
• 3 cups coconut milk (the thinner drinking kind)
• 1 vanilla bean, or 2 tsp vanilla extract
• 2 shots espresso (optional)

1. Warm your coconut milk on the stove - add your scraped vanilla bean and whisk to get it all distributed. You can place the whole vanilla bean shell into the pot to diffuse more vanilla flavor - just pull it out before serving.
2. Whisk in the rest of the ingredients. Keep whisking. Yes, keep whisking.
3. Let it warm up on the stove on low-med heat for 5-10 minutes, whisking often. DO NOT BOIL. You just want to warm it enough to dissolve the powders and get to a nice drinking temperature.
4. Whisk again, remove from heat, pull out your vanilla bean pod if you have one in there.
5. Taste it. This is a low sugar version, if you like it sweeter, add more maple syrup or coconut palm sugar to taste.
6. Zest orange over the top for an extra boost of flavor (optional).
7. Drink!

powdered maca, cocoa, maple, coconut milk, vanilla bean, shots espresso

Taken from food52.com/recipes/26980-maple-maca-mocha (may not work)