carob hot cocoa

WITH COCONUT WHIPPED CREAM

This recipe was contributed by our right-hand woman, Mel, who, like us, knows that some days just call for hot cocoa! In Colorado, when the snow is coming down and the kids are out sledding and building snow forts, this is our go-to warming treat. Top it with coconut whipped cream, and your kiddos will never miss the chemical-laden boxed hot cocoa.

Yield 2–4 servings
Prep Time 15 minutes
Cook Time 5 minutes
CLEANSE

For the whipped cream (optional)

1 (13.5oz) can full-fat coconut milk, refrigerated overnight

1½ tbsp honey

1½ tsp pure vanilla extract

For the cocoa

4 cups Almond Milk or favorite nut milk of choice

4 tbsp roasted carob powder

½ tsp vanilla powder

Pinch of Himalayan pink salt

2 tbsp honey, or 1–2 packets stevia (optional)

Dash or cayenne pepper or ground cinnamon

1   To make the whipped cream, if using, carefully open the can of refrigerated coconut milk. Keeping the can level, scrape out the thick, waxy top layer of coconut cream, and place in a medium bowl. Save the leftover coconut water from the can for another use. (We like to use it in our green smoothies.) Using a mixer on high speed, whip the coconut cream for 3 minutes or until it becomes light and fluffy. Add the honey and vanilla, and beat for 2 minutes more. Transfer to an airtight container, and refrigerate until ready to use.

2   To make the cocoa, in a medium saucepan, warm the almond milk, carob powder, vanilla powder, and salt over medium-high heat, whisking to break up any clumps. Keep stirring until hot, about 1 to 2 minutes, making sure not to let it boil. Add honey or stevia (if using), stir again, and pour into mugs. Top with the coconut whipped cream, if using, and a dash of cayenne or cinnamon.