Maple Sipping Chocolate
A divine chocolate elixir served four delicious ways!
1/4 c. Maple Valley Organic Maple Syrup
1/4 c Equal Exchange Organic Baking Cocoa (unsweetened)1/4 c. Organic Valley Milk or coconut milk*1 T. coconut oil1 t. vanilla extract
We recommend using organic ingredients whenever possible.Add all ingredients to a double boiler or to a mason jar in a pot of cold water. Heat to simmering and stir while ingredients melt to a smooth, rich consistency. Pour into cups.
For Mocha Coffee: Add 2 T of Maple Sipping Chocolate to your coffee.For Maple Hot Chocolate: Add Maple Sipping Chocolate to 1 1/2 cups of warm Organic Valley milk or organic coconut milk*For Chocolate Syrup: Follow recipe as described, but omit milk
Not just for the holidays!
- 2 tsp vanilla
- 4 cups milk
- 2 cups cream
- 5 egg yolks
- ½ cups Maple Valley Syrup
- 1½ tsp nutmeg (fresh-grated is stronger)For a creamy, smooth eggnog:
Whisk together egg yolks and maple syrup (or blend in a blender). Pour milk, cream and nutmeg into a large saucepan, stirring constantly until the first signs of boiling. Remove immediately and whisk with maple egg mixture (or pour milk/cream slowly into a moving blender of maple egg mixture). Pour all back into pot, heating to 160°F; don’t let it boil. Remove from heat, stir in vanilla and chill in a bowl of ice water or refrigerator. Serve with fresh grated nutmeg or cinnamon!