Spiked Vegan Hot Cocoa
Rich, creamy, chocolatey, and a little kick to get you through the holiday season! Load it up with dairy free whipped topping and dark chocolate shavings for an indulgent treat.
Servings: 2 servings
Add the cocoa powder, cinnamon, salt, maple syrup, and vanilla to a sauce pot over medium heat. Slowly pour in about ¼ cup of the coconut milk while whisking continuously until the mixture is smooth. Pour in the remaining milk and simmer for about 5 minutes, whisking occasionally until thick and bubbly.
To serve: Pour 1 ½ to 2 ounces of Bom Bom Nilli Vanilla Almondmilk Liqueur into the bottom of a mug. Repeat with a second mug. Pour half of the hot cocoa into each of the mugs. Top off with dairy free whipped cream, dark chocolate shavings, and a sprinkle of cinnamon.
~ Not into the alcohol? No problem - just leave it out.
~ I like cinnamon. A lot. If you are sensitive to it, start with ¼ -½ teaspoon and work your way up from there.
~Nutrition facts calculated without the alcohol or garnishes.
Calories: 204kcal | Carbohydrates: 23g | Protein: 2g | Fat: 13g | Saturated Fat: 11g | Sodium: 109mg | Potassium: 166mg | Fiber: 4g | Sugar: 16g | Calcium: 20mg | Iron: 1.6mg