makes 5 Cups
1 can organic coconut milk (whole fat)
1 cinnamon stick
2 T organic (fair trade preferable) cacao powder
2 T maple syrup
1 bar (approx 3 oz.) organic, fair trade dark chocolate (I had 73%), roughly broken
5-6 ice cubes
Ground cinnamon, for garnish
1. Heat coconut milk and cinnamon stick in a saucepan over low heat until the edges start to bubble. Stir in cacao powder and agave nectar and let the edges begin to bubble again. Remove cinnamon stick.
2. Place dark chocolate bar in a separate bowl and pour hot coconut/cacao mix over chocolate to melt. Stir well. Let cool. (Or if you have time, you can let it cool and then refrigerate for up to 1 day.)*
3. In a blender, add hot chocolate and ice cubes and blend until frothy. Serve with coconut cream and some ground cinnamon.
*If you put hot chocolate in the fridge, it will thicken quite a bit. It’s like a ganache. Simply scrape into the blender and add water (coconut water would be ideal) to the consistency you want. Go slow so that it doesn’t become too thin.