Have I ever told you I don’t drink milk? Yeah, I’m one of those. It’s not that I hate it. My childhood was filled with tall glasses of it. Apparently too many, as I developed an intolerance later in life. (I refuse to give up cheese though and sometimes even ice cream is worth the consequences, lets be honest.) I’ve never had a problem with dairy-free alternatives though (soy milk made its way into a couple bowls of cinnamon toast crunch every now and again) and recently some seasonal flavors of coconut milk caught my eye. I ultimately passed on the store-bought version, as I wasn’t sold on all of the ingredients. But thanks to a friend, I know how to easily make coconut milk at home and I whipped up some homemade mint coconut cocoa on my stove top. This is a perfect, natural treat to make for your family during this holiday week or after a day of sledding.
Homemade Mint Coconut Cocoa (makes approx. four 6 oz. servings)3 cups homemade coconut milk (recipe below) 4 tablespoons natural unsweetened cocoa powder 4 tablespoons cane sugar 1 tsp peppermint extract (simply leave out if you don’t like mint) 1 tsp vanilla extract dash salt
Heat coconut milk in a smallish pot over medium heat, whisk in all the other ingredients. Serve once the coconut milk reaches your desired temperature. If desired serve with some toasted coconut flakes and/or marshmallows. (If you wanna make it boozy, omit the peppermint extract and whisk in a little creme de menthe right before serving.)
Homemade Coconut Milk4 cups water 2 cups unsweetened coconut flakes
Heat the water until almost boiling and pour in a blender, add the coconut and blend for about a minute. Let rest for 5 minutes and blend. Let rest for 5 more minutes and blend again. Pour entire mixture over cheesecloth to strain. Before discarding, pull the edges of the cheesecloth together and squeeze as much liquid out as you possibly can. Makes 3-4 cups coconut milk.
For those readers who celebrate, Merry Christmas! For those who do not, happy day off of work!