coconut hot chocolate

So, I know summer is approaching.  But this hot cocoa recipe is just TOO good to wait to put up.  Crank your AC and kick back with a movie and a decadent mug of this coconut milk hot cocoa. Mmmmm!  Christmas in July? Or April. Whatever. 

Ingredients: 
4 (13 oz) cans full-fat coconut milk
14 oz. sweetened vanilla almond milk (use 2 additional cans of coconut for nut free)
8 ounces high-quality dairy-free dark chocolate, chopped
1/4 cup dairy-free cocoa powder
2 teaspoons organic vanilla extract
1/4 teaspoon sea salt
1/2 cup unsweetened flaked or shredded coconut
coconut whipped cream for topping
corn-free marshmallows for topping

Directions:
Add coconut milk, almond milk and vanilla to your crock pot, whisking to combine. 
Stir in sea salt, cocoa powder and chocolate, whisking again. 
Cover and cook on low for 2 hours. You will want to stir and whisk every 15 minutes or so, making sure the chocolate melts nicely and is thoroughly distributed throughout the mixture.  If it begins to thicken and bubble on the sides, remove the lid and whisk well.  Just keep your eye on it and whisk everything together.
Before serving, add coconut to a small saucepan and heat over low heat, stirring with a wooden spoon. Toast for 5-6 minutes until golden.

To serve, rim the edges of a mug with a little honey (omit for vegan), just to get the rim to be slightly sticky, then dip the rims in the toasted coconut flakes. pressing gently to adhere. Pour hot chocolate in the mugs and garnish with whipped cream and marshmallows.