Step 1

Add almond milk and water to a saucepan and bring to simmer. Add cacao powder, chaga powder, cinnamon and maple syrup. Stir to combine and bring to a low simmer.

Step 2

Divide hot chocolate between two cups. Optional to top each with a dollop of Coconut Whipped Cream.

Step 3

To make the Coconut Whipped Cream: Chill a large mixing bowl in freezer for 10 minutes. Remove chilled coconut milk from fridge and gently remove the lid, avoiding shaking. Scoop out the solid cream at the top of the can into chilled mixing bowl, trying to avoid the coconut water at the bottom. (Coconut water can be reserved for smoothies.)

Step 4

Beat coconut solids with mixer for 30 seconds, or until creamy. Add powdered sugar in batches, while mixing, until creamy and smooth, about 1 minute. (I used about ½ cup icing sugar.)