Creamy Coconut milk hot chocolate

 Recipe: 1 cup coconut milk

1 cup hot water
1-2 tbsp cacao powder (according to taste)
1/2 cup aquafaba (water from a tin of chickpeas)
1/2 tsp cream of tartar
1 tsp vanilla extract
4 tsp rice malt syrup

Add coconut milk, water, cacao, and 2 tsp of rice malt syrup to a small pan and heat gently. While the hot chocolate is simmering, add aquafaba to a clean mixing bowl and whisk for at least 5-6 minutes until it starts to form stiff peaks. Add in cream of tartar, vanilla extract and 2 tsp rice malt syrup slowly while whisking. Keep beating for a further five minutes, the mix should be thick and stiff. Scoop into a piping bag and swirl on top of your hot chocolate. Sprinkle with chocolate and a vegan marshmallows.

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