Clean Eating Coconut Hot Chocolate
The gracious Pantry
(Makes approximately 8 servings)
Note: Temperature control and stirring are the secret to getting this right.
2 (15 ounce) cans light coconut milk
1 cup 100% cocoa (baking chocolate, unsweetened) – Unsweetened Baker’s Chocolate works.
3/4 cup honey
1/2 teaspoon vanilla extract (I used Bourbon vanilla)
Sprinkle of cinnamon over the top (optional)
Pour the coconut milk into a pot and turn the heat on medium-low.
Pour in the chocolate and begin stirring. It will melt relatively quickly, but you must stir constantly to avoid it burning on the bottom of your pot.
The more the chocolate melts, the more you can raise the heat. But be sure you NEVER turn the heat up all the way. You don’t want to cook this on high. Medium high should be the highest you go. This should simmer rather than boil.
When everything is melted and nicely combined, quickly stir in your vanilla extract and remove from heat.
Add honey to taste (the above measurement was what tasted good to me. But you can adjust).
Pour into cups and sprinkle with cinnamon if desired.