Coconut Hot Chocolate with Cinnamon Crunch Rims

Hot chocolate with a creamy, coconut-y twist.

  • 4 cups

Ingredients:

  • 1 can coconut milk
  • 2 cups milk (regular or non-dairy coconut milk)
  • pinch of sea salt
  • ¼ cup cocoa powder (we like Camino’s!)
  • ¼ tsp cinnamon
  • ¼ tsp cardamom (optional)
  • 2 Tbsp honey
  • ½ cup EnviroKidz Jungle Munch Cereal, crushed

Directions:

  1. In a medium saucepan, combine canned coconut milk, 2 cups other milk, sea salt and spices.
  2. Using a whisk, combine ingredients until incorporated.
  3. Continue whisking to avoid having the mixture boil over and heated to desired temperature.
  4. Pour honey into a shallow dish or plate and press the rim of each mug into the honey.
  5. Next, spread the crushed Jungle Munch Cereal on a flat surface and again, press the rim of each mug (which now have a honey coating) into the crushed cereal.
  6. Check the temperature of your hot chocolate to make sure it’s suitable for little ones – then enjoy!