Hot Cocoa(nut)

As I was making Chef Chloe's "Holiday Spiced Creme Brulee" this evening, I was taken over by the decadent texture of the coconut milk, and the smell of the cinnamon and coconut wafting up from the saucepan. This inspired to attempt a vegan hot cocoa. As I sip it now, I feel so warm and cozy. It is rich and chocolatey, with just enough spice to make it taste sinful! So, without further ado...

*1/2 c. lite coconut milk
*1/2 c. almond milk
*3 Tbsp. vegan sugar (I used turbinado)
*1 1/2 Tbsp. cocoa powder
*sprinkle cinnamon
*pinch sea salt
*1/2 tsp. pure vanilla extract

In a saucepan over low-medium heat, whisk together coconut milk, almond milk, sugar, cocoa powder, cinnamon, and salt. Whisk ingredients until mixed thoroughly and heated completely (not necessary to boil). Remove from heat and stir in vanilla. Pour into a small mug and top with Dandies vegan marshmallows or vegan whipped cream if desired (I was perfectly content without any topping). Then, cozy up with a blanket and enjoy!

Notes:
***If you prefer an even thicker hot cocoa, use more coconut milk and less almond. If you don't like it so thick, use more almond milk and less coconut.
***This only makes one serving and will probably not fill your mug. I didn't want to over-indulge myself, so this was more than plenty to satisfy my chocolatey-sweet craving. I put the remainder of the coconut milk in the fridge for later use (hot cocoa tomorrow????). Double if you dare! ;-)

Sweet'n'Spicy Holiday Nutty Mix

*2 Tbsp. vegan buttery spread (I use soy-free Earth Balance)
*2 Tbsp. pure maple syrup
*1 1/2 tsp. cumin
*1 1/2 tsp. cinnamon
*3/4 tsp. cayenne
*1 tsp. sea salt
*fresh ground pepper, to taste
*2-2 1/2 c. raw mixed nuts

Optional dry coating:
*2 Tbsp. raw, turbinado, or date sugar
*1 tsp. cinnamon
*pinch nutmeg
*sea salt

Preheat oven to 400.

Heat butter and maple syrup in a skillet and bring to a low boil. Add spices and stir, allowing to caramelize slightly. Add nuts and stir until coated.

Spread nuts evenly onto cookie sheet and place in oven. Cook about 15 min., stir, then cook about another 10 min.

Mix dry coating ingredients in med. bowl. Allow mix to cook slightly, then add to bowl. Stir or shake until all nuts are evenly coated. Cool nuts completely.