Spiced Peppermint Hot Cacao
A little spice and a little sweet, this non-dairy hot chocolate is just what the season calls for.
Equipment
- 1 cheesecloth
Ingredients
- 3 Tbsp 100% cacao powder
- 1.5 cups coconut milk light
- 1 cup coconut milk full-fat
- 3/4 tsp organic peppermint extract
- 1 tsp cinnamon ground
- 2 star anise petals
- 2 cloves whole
- 1 Tbsp organic coconut sugar + 1 tsp
- 1/4 tsp sea salt
Instructions
- Place a cheesecloth over a small bowl to prepare for straining it at the end.
- Place all ingredients except cacao in a medium pan on the stove. Cook on very low heat, stirring frequently, for about 15 minutes. Do not let it boil.
- Add the cacao, one Tbsp at a time. Stir in each Tbsp until completely dissolved before adding in another.
- Continue adding all cacao until the 3 total Tbsp have been added.
- Remove from heat, and pour mixture through the cheesecloth (this will get rid of any clumps, star anise petals, and cloves).
- Serve hot or store in the fridge for when you are ready to heat up and drink.
Notes
Can sub raw honey for the coconut sugar, if desired.