Drink this rich, creamy hot cocoa, and in no time you’ll feel as toasted as a roasted chestnut.
Main recipe serves 2 or 3 people, roughly 8oz each, but can easily be doubled or tripled for larger batches.
1 can of coconut milk
water or soy/plant milk
cacao or cocoa powder, as much as desired
2-3 tbs coconut or date sugar, more to taste (raw sugars are best, but whatever is on hand is fine)
1/8 tsp of cinnamon
pinch of salt
3 tbs cannabutter
chipotle or cayenne pepper, marshmallows, coconut oil, whipped cream, coffee
whisk or spatula
1. Shake up the can of coconut milk, and open with a can opener. Into the top portion of a double boiler, pour the coconut milk, a dash of soy milk, and the 3 tbs of canna butter. Turn the burner on slightly lower than medium and let the liquid heat.
2. As it heats, whisk in small amounts of cacao or cocoa powder. The difference between the two: cacao powder tends to be raw, made directly from crushed cacao beans, where as cocoa is usually processed with sugar or other additives. If you’re using cocoa powder, be careful you don’t end up with a drink that’s so sweet you feel sick– modify the added sugar as you wish. Cacao powder will be a richer and more pure chocolate flavor, but more bitter than cocoa. If using cacao powder, add small amounts of maple syrup to taste.
3. Throw in the cinnamon and salt, with a pinch of chipotle or cayenne pepper for a Mexican-inspired hot chocolate. Keep whisking the mixture, so that no clumps of powder form and the sugar dissolves. A helpful hint, dry ingredients are easier to dissolve in cold liquid than in hot. Try to have most of your dry ingredients incorporated before the milk is too hot, and it should never boil. If you can’t resist, or find you need to add more cacao/cocoa, make a little slurry to the side by stirring in 1 part cacao/cocoa to 2 parts water or soy milk, then add that to the heated mixture. Like with all cooking, I encourage you taste as you go! It doesn’t have to be a surprise at the end, of whether or not your dish came out well.
4. Stir frequently, allowing the canna butter to cook with the fat of the coconut milk. The oil does begin to cook the whole mixture, after a little while, so if you like a thick hot chocolate, leave it as is and take the mix off heat when you’re ready. If you want a drink less creamy, add small amounts of water or other milk until desired consistency is reached. Set aside to cool a little.
5. Pour carefully into mugs or ladle it out with a spoon, like it’s the olden days and you’re about to settle down in front of a fire during a raging snowstorm. If you’re not into that sort of imagery, just serve up your hot cocoa, top with marshmallows, whipped cream, or other delights, and enjoy.
While I know summer is fast approaching and not many people are into hot drinks, nothing hits the spot like a cup of hot cocoa. If you’d like a more refreshing treat, make the same brew as above (so that the THC molecules still bind to the fat properly), then let it cool completely and serve in a glass over ice cubes. Same principle as iced coffee, which I’m sure would also be a delicious substitute for cocoa, if you aren’t a fan of chocolate (but why wouldn’t you be).