Ingredients
1/4 cup corn meal
2 cups coconut milk
2 cups water
1/4 cup natural cocoa powder (european or central american is best because of the fat content)
3 tsp coconut sugar or agave sugar
1/2 tsp canela
Preparation
1.Heat a heavy skillet over medium-flame. Spread the cornmeal evenly over the bottom of the skillet. Toast the cornmeal, stirring occasionally, until it is lightly browned and releases its aroma. Remove to a clean spice grinder or blender and process until it is ground to a fine powder. 2.Add all the ingredients to a blender and process until smooth and frothy. 3.Adjust coconut sugar or agave sugar to taste and serve cold over ice. Any solids that settle to the bottom are eaten with a spoon.
