Grocery List

2 tbsp unsweetened Raaka Cacao Powder

About 1/3 c Raaka Baking Chocolate Maple Dark 75%

½ c water

1 can coconut milk

1 Red Fresno pepper, cut in half lengthwise, seeded

¼ c raw cane sugar

1 pinch kosher salt

1 tsp cinnamon

1 tsp vanilla extract

2 cinnamon sticks (optional topping)

Dandies’ Marshmallows (optional topping…and vegan!)

Prep + Cook

1. Whisk cacao powder into ½ cup boiling water. Set aside.

2. Combine coconut milk, sugar, seeded Red Fresno pepper (do not slice unless you want an extra spicy cacao!) and salt in a saucepan and turn heat to medium-low.

3. Simmer, stirring constantly, until sugar is dissolved, about 2 minutes.

4. Whisk in hot cacao, cinnamon, and baking chocolate chips until smooth. Stir in vanilla extract off heat.

5. Off heat, remove pepper with a slotted spoon.

6. Pour into your favorite mug, top with a cinnamon stick and as many marshmallows as you can fit.