Spiced Hot Cocoa Coffee Drink

Created by: Kay Lee
Yield: 4 servings

After all the holiday rush, what better way to cozy up at home but with a cocoa coffee drink. A granache made with dairy free milk, darkest cocoa chocolate bits, and a little cayenne for kick, blends smoothly with brewed coffee and a frothy topping. Studies have shown that cocoa flavanols (a plant nutrient also found in teas, blueberries, apples) stimulate healthy blood flow and oxygen to the brain and heart. They are known for their antioxidant benefits and according to publications from Harvard Health archives, cocoa flavanols have been linked to lowered blood pressure and improved thinking and memory.

GRANACHE INGREDIENTS:

• 2 cups of dairy free milk (oat, almond, or soy)
• 2.5-3.0 oz 73% (or higher) cocoa bean chocolate bar, broken into 1-2” pieces
• 1 tablespoon cocoa powder
• 1/2 teaspoon ground cinnamon
• Little less than 1/8 teaspoon ground cayenne red pepper (or to taste)
• 1/4 teaspoon nutmeg
• 1/4 teaspoon sea salt
• 1/2 teaspoon vanilla extract
• Instant or brewed coffee, caffeinated or decaffeinated
• 1/4 cup nondairy creamer, frothed for each cup

INSTRUCTIONS:

1. Heat dairy-free milk in small saucepan over medium high heat. Once simmered, remove from stovetop.
2. Add broken chocolate bar bits to dairy-free milk and whisk until thoroughly melted.
3. Whisk in cocoa powder, cinnamon, ground cayenne red pepper, nutmeg, and sea salt.
4. Add vanilla extract and blend. This is your chocolate granache mixture.
5. For each serving cup, stir in ¼ cup of warm chocolate granache, ½ cup of brewed coffee, and top with ¼ cup of frothed nondairy creamer. Serve immediately.

NOTE: Any leftover chocolate granache mixture can be stored in a covered glass jar and refrigerated up to a week. Add a couple spoonfuls of heated granache to ½ cup brewed coffee and top with ¼ cup frothed nondairy creamer for another sipping delight.

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