Happy Holidays, friends! Can you believe there are only two days until Christmas? We broke out the advent calendar weeks ago and have been living for our nightly hit of Milky Way minis like it's our job. Between the holiday movies, light peeping drives, and intravenous hot cocoa, we've certainly gotten our share of Christmas spirit. The magic is almost too much for this girl to handle. Almost.
But in case you're anything like me and you can't say no to justanotherfreakingcup of hot chocolate this holiday season, then this recipe is for you. It's by far the creamiest, richest hot cocoa ever and it's insanely fabulous. I might just be partial to it because it's my recipe, but really. It's good. You can also add a bit of Baileys or Kahlua and I totally wouldn't hate it.
Please and thank you.
Mexican Hot Cocoa
1/2 c coconut cream
2 c almond milk
4 tbsp unsweetened cocoa powder
3 tbsp honey
1 tsp vanilla extract
1/2 tsp almond extract
1 tsp cinnamon
1 tsp nutmeg
pinch sea salt
marshmallows, coconut cream and sprinkles for topping (optional)
- Combine the coconut cream, almond milk, cocoa powder, and honey in a small saucepan. Whisk together and bring to a simmer.
- Add vanilla, almond extract, salt and spices.
- Pour into a mug and top with marshmallows, sprinkles and extra coconut cream if desired.