With the help of our fresh spirulina, you won’t know this hot chocolate is vegan. Topped with a spirulina-spiked coconut cream and infused with cinnamon, you will want to make our hot chocolate recipe your winter staple. makes about 1 cup

Ingredients

1 cup almond milk

.05 oz unsweetened chocolate

1 tablespoon unsweetened cocoa powder

1 small can (about 5.4 oz) coconut cream (chilled for 24 hours or more), reserve 2 tablespoons coconut cream

1/8 teaspoon cinnamon

2 tablespoons maple syrup, plus 1/2 teaspoon reserved for coco cream

1 tsp We Are The New Farmers Spirulina, plus 1/2 teaspoon reserved for coco cream

Directions

make the coconut cream

1. Set two tablespoons of the coconut cream aside for hot chocolate. There should be an equal mix of liquids and solids in the can

2. Separate remaining liquids from solids in the can of coconut cream. You will only need the solids

3. In a mixing bowl, using an electric mixer whip coconut cream solids, 1/2 teaspoon spirulina, and 1/2 teaspoon maple syrup until a thick cream forms

4. Set aside and chill in the fridge

make the hot chocolate

1. In a saucepan over medium heat, warm almond milk but do not boil

2. Once you see small bubbles form and heat rising from the milk, add the chocolate, cocoa powder, cinnamon, 2 tablespoons coconut cream, cinnamon, and maple syrup

3. Stir over medium heat (make sure to not boil), until a thick mixture forms. The longer you cook the drink, the sweeter and thicker it will be

4. Add the spirulina, and stir for another 3-4 minutes until spirulina is fully mixed into the hot chocolate

5. Remove from the heat and serve with coconut whipped cream