Every so often, even I like to have a treat. Now that the autumn holidays are over, I’m craving hot cocoa. I wont have it often, but once in a while I will sit to relax and watch a movie, with a hot cocoa.
This simple recipe is what I usually use. Depending on taste, you may not need the agave nectar for sweetness once the candy cane is added and has a chance to melt just a bit.
1 – 13.66 fluid ounce can full fat coconut milk
2 level tablespoons full unsweetened cocoa
1/2 teaspoon agave nectar (optional)
1 candy cane
- Shake the can of coconut milk before opening, to break up the cream that rises to the top.
- Pour the milk into a saucepan, and place the pan on the stove. Turn the burner to medium-high heat.
- Whisk 2 level tablespoons of unsweetened cocoa into the milk while heating, mixing until completely combined, then until warmed through.
- Once hot enough that you will have to let it cool for a bit before drinking, add 1/2 teaspoon of agave nectar, if using it.
- Pour hot cocoa into a mug, place a candy cane into the cup, and let sit until it is just warm enough to drink.
- Some of the candy cane may have already melted into the hot cocoa. Stir with the rest of the candy cane every so often, while enjoying your cocoa.
- Top with mini marshmallows, or fluff, instead of, or with, the candy cane.
- Try using different types of milk, such as almond, cashew, or hazelnut.
- Use coupons on the ingredients to save money.
- Buy the candy canes after the holidays, while on clearance.
- Serve with a festive dessert, such as gingerbread cake with whipped cream, iced sugar cookies, or brownies.
(UPDATE 2017) Now that I’m trying to eat a mainly Paleo diet, wont really be adding candies and such to my hot cocoa. I will be switching the agave out for honey.