Ingredients
Scale
- 1.5 cups coconut/almond milk blend (I used the carton, not canned) (or any dairy-free milk)
- 1–2 tablespoons dairy-free chocolate chips
- 1 tablespoon raw cacao powder
- 1/8 teaspoon saigon cinnamon
- 1/2 teaspoon vanilla extract
- **1 spoonful of coconut cream (optional)
- cinnamon cacao nibs for toppings (optional)
Instructions
- In a small pot, combine all ingredients except coconut cream. Bring to a light simmer for 2 minutes. Transfer to your favorite mug. Stir in coconut cream and sprinkle with extra cinnamon and cacao nibs.
- Enjoy!
Notes
- Any kind of dairy-free milk can be substituted for coconut milk.
- **For coconut cream: Refrigerate one full-fat can of coconut milk overnight. Remove from refrigerator, do not shake. Remove lid and scoop out the top mixture that looks like whipped cream. Cover the can and store back in the refrigerator for a later time.
Nutrition
- Serving Size: 1
