1 tbsp cocoa powder
1/2 tbsp agave nectar
pinch of salt
3/4 c coconut milk
Mix cocoa, agave, salt and 2 tbsp coconut milk together until thoroughly mixed. Add remaining coconut milk and pour into sauce pan. Cook over medium/low heat until steaming. (Or microwave.)
The coconut milk I use is from Harris Teeter and is richer than some of the other brands. It seems to be almost a cross between coconut milk and coconut cream. Regardless, it makes this a very decadent hot cocoa!