Vegan White Hot Chocolate
By Landon Funk
If you know me, you know that I am a hot chocolate addict. It does not matter what the season, I am always down for some delicious hot cocoa. This white hot chocolate is healthy and plant-based. Special thanks to The Minimalist Baker for the recipe!
2 1/2 cups of coconut milk
1 Tbsp chopped cocoa butter
1 Tbsp maple syrup
1 Tbsp coconut butter
1 Pinch each ground cinnamon + nutmeg (for natural sweetness and warmth)
1 Pinch sea salt
1/2 tsp maca (for honeycomb / caramel flavor)
3/4 tsp vanilla extract
To a small saucepan, add coconut milk and cocoa butter and bring to a simmer over medium heat. Reduce heat to low and simmer for a few minutes, whisking occasionally.
Once melted and completely combined, remove from heat and add maple syrup, coconut butter, cinnamon, nutmeg, and sea salt. Optional: Add maca for a caramely flavor and hormone-balancing benefits.
Taste and adjust flavor as needed, adding more maple syrup for sweetness, coconut butter for buttery coconut flavor, or cocoa butter for richer chocolate flavor (heat over stovetop as needed to melt). Add vanilla last and whisk to combine.
Divide between 2-3 serving glasses and top with desired garnishes, such as coconut whipped cream, cinnamon, and nutmeg.
Best when fresh. Store leftovers in the refrigerator up to 5 days or in the freezer up to 1 month.