Ingredients
Method
Turn cooking mode on
Step 1
In a small saucepan, add the cocoa powder, maple syrup, and heavy cream.
3 tbsp Cocoa powder
1/4 cup Pure maple syrup
1 1/2 cup Heavy cream
Step 2
Warm over medium-low heat, stirring until the cocoa powder fully dissolves. Do not boil.
Step 3
Remove from heat and stir in the vanilla extract, peppermint extract, and sea salt.
1 tsp Vanilla extract
1/2 tsp Peppermint extract
1 pinch Sea salt
Step 4
Pour into a glass jar, cover, and store in the fridge for up to one week.
Step 5
Shake or stir before using and enjoy in your morning coffee.
For
1
M
I
1 1/2
cup
Heavy cream, use half and half for a lighter version
3
tbsp
Cocoa powder
1/4
cup
Pure maple syrup
1
tsp
Vanilla extract
1/2
tsp
Peppermint extract, up to 1 teaspoon for stronger flavor
1
pinch
Sea salt
Only visible to you
Made it?
Cancel
Ingredients
Method
Turn cooking mode on
Step 1
In a small saucepan, add the cocoa powder, maple syrup, and heavy cream.
3 tbsp Cocoa powder
1/4 cup Pure maple syrup
1 1/2 cup Heavy cream
Step 2
Warm over medium-low heat, stirring until the cocoa powder fully dissolves. Do not boil.
Step 3
Remove from heat and stir in the vanilla extract, peppermint extract, and sea salt.
1 tsp Vanilla extract
1/2 tsp Peppermint extract
1 pinch Sea salt
Step 4
Pour into a glass jar, cover, and store in the fridge for up to one week.
Step 5
Shake or stir before using and enjoy in your morning coffee.
For
1
M
I
1 1/2
cup
Heavy cream, use half and half for a lighter version
3
tbsp
Cocoa powder
1/4
cup
Pure maple syrup
1
tsp
Vanilla extract
1/2
tsp
Peppermint extract, up to 1 teaspoon for stronger flavor
1
pinch
Sea salt
Only visible to you
Made it?
Cancel
