Ingredients (1 serving)
1 cup (2.5 dl) Sproud Unsweetened
1 tbsp cacao powder
1/2 tbsp maple syrup
A pinch salt
For the whipped cream:
1 can of coconut milk (chilled in the refrigerator for 24 hours)
- Add Sproud, cacao, maple syrup and a pinch of salt to a saucepan. Bring to a simmer and let simmer on low for 2 minutes. Then turn off the heat.
- For the cream: Scoop out only the hardened part of the chilled coconut milk can. Using a hand mixer, fluff up the coconut cream for one minute.
- Pour the hot chocolate into a mug, add the coconut whipped cream and some grated chocolate. Enjoy!