Last week my mom and I made a trip to Portland, Oregon and stopped at the sweetest chocolate shop for treats. She loves this spicy coconut sipping chocolate that they serve in tiny cups, so when we got back to the mountains I made her a homemade version with my favorite Guatemalan cacao. She loved it and I hope you do too! Happy Friday!
Spicy Coconut Sipping Chocolate
¼ cup chopped cacao or cacao powder
1/3 cup coconut cream (scooped from the top of a can of coconut milk)
2/3 cup coconut milk (you can also use another type of non-dairy milk if you prefer)
4 Tbsp maple syrup or sweetener of choice
¼ tsp vanilla powder or extract
pinch of cinnamon and salt
pinch of cayenne
To make the cacao: melt the cacao and coconut cream together on medium heat until smooth. The best way to do this is by using a double-boiler if you can swing it. Add the sweetener, vanilla, cinnamon and salt. Whisk in the coconut milk and heat until hot but not boiling. Add a pinch of cayenne (I like to add about three pinches, but it really depends on your specific type of cayenne and your spice tolerance).
Serve in small cups (this ends up being quite thick and intense so be sure not to overdo it!) Drizzle with some coconut cream or add a light dusting of cacao powder to show a little extra love.