Use this thick rich sauce in your mochas - iced or hot. It's also great on ice cream. Use 1 to 2 tablespoons per mocha and stir well.
Author Kathy Hester
1 1/2cupscoconut sugar
1cupchocolate stout beer
2/3cupfull fat coconut milk
1/4 to 1/2teaspoonsaltto taste
Add the sugar and beer to a medium-sized saucepan and bring to a boil. Whisk in the cocoa powder ⅓ at a time until it incorporates. Note: I hate to sift things but It really is easier if you sift out the clumps.
Turn the heat down to medium and stir in the coconut milk. Cook for about 10 minutes or until the sauce is thick enough to coat a spoon. Mix in the vanilla and salt, then take off the heat.
This sauce will thicken some as it cools and even more once you have it stored in the fridge. The photos are after it was in the fridge overnight.