Coffee Mexican Drinking Chocolate
Author: 
Recipe type: Beverage, Sweet
Cuisine: Vegan, Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Think mocha, but better! Thick, indulgent hot chocolate made with dark chocolate, coconut milk and proper coffee. Pick-me-up vegan beverage for breakfast
Ingredients
  • ⅔ cup strong brewed coffee*
  • 1 can of full fat coconut milk
  • 100g/3.5oz dark chocolate, chopped**
  • 2 tbsp. coconut sugar/brown sugar
  • 1 tsp cinnamon
  • pinch of salt
Instructions
  1. Open your coconut milk without shaking the can and scoop 3 Tbsp of coconut cream from the top and set aside.
  2. Place the rest of the coconut milk and the chopped chocolate in a saucepan and heat over medium. Whisk occasionally.
  3. Once the chocolate has completely melted, whisk in the coffee, sugar, cinnamon and salt. Taste and add more sugar if necessary.
  4. Take off the hear and pour into mugs. Top with the coconut cream you set aside earlier
Notes
* I used dark roast coffee ground and brewed in a cafetiere. Although any brewed coffee will be fine.
** If possible, use at least 70% chocolate that is low in sugar
Recipe by The Hungry Herbivores at https://www.thehungryherbivores.com/coffee-mexican-drinking-chocolate/