3 tablespoons cocoa powder
2 cups almond milk
1 cup coconut milk
6 ounces dark chocolate (finely chopped)
Bring 1/2 cup water to a simmer in a medium saucepan over medium-high heat. Whisk in 3 tbsp. cocoa powder until no lumps remain, then add coconut milk and return to a simmer. Whisk in chocolate and and cook, whisking frequently, until mixture is smooth and creamy and chocolate is melted. Add the almond milk and bring to a simmer.
Divide hot chocolate among mugs. Top with whipped cream and dust with cocoa powder.
1 can coconut milk (cream only)
1 tablespoon maple syrup
Chill the can of coconut milk in the fridge overnight.
Remove the coconut milk from the fridge without shaking and remove the lid. You want the cream that floats to the top to stay separated from the liquid.
Add cream in a chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then maple syrup and mix until creamy and smooth 45 seconds – 1 minute.