I might be getting ahead of myself, but Fall is here and the temperature is certainly dropping. Pack away the shorts and bring out the sweaters! Cool weather calls for hot beverages, especially on those chilly fall nights. Many warm beverages come to mind, but I’d like to offer a twist on a cold weather classic. When it comes to sweets, I love combining the goodness raw cacao with the delicious nutrients found in organic coconut oil. This Coconut Hot Chocolate is creamy and delicious, and in moderation, really good for you!

The Whipped Cream
½ cup of Full Fat Coconut Milk (Chilled)
½ tsp. of Vanilla or Almond Extract

The Hot Chocolate
14 oz. of Coconut Milk (14 oz.)
1 cup of Whole Milk
3 ounces of Dark Chocolate (Chopped)
3 tbsp. of Raw Cacao
3 tbsp. of Maple Syrup or Raw Honey
1 tbsp. of Perfect Coconut Oil
1/2 tsp. of Vanilla or Almond Extract

The Topping
1/2 cup of Coconut Flakes (Toasted)

Directions: Coconut milk actually whips up quite similarly to heavy whipping cream; BUT the coconut milk MUST be cold. Refrigerate (at least 6 hours) ahead of time to ensure optimum temperature. Combine chilled coconut and the extract of your choice. Whisk the combination until soft peaks form. Set aside.

In a medium sauce pan, combine coconut milk, whole milk, chopped chocolate, raw cacao, sweetener of your choice, and coconut oil. Stir over medium heat until smooth and steaming. Remove from heat and add extract of your choice.

Top with coconut whipped cream and toasted coconut flakes.

Makes 3-4 delicious servings. Enjoy!