Ingredients

• 1 (14.5-oz.) can full-fat coconut milk
• 1/4 cup unsweetened cocoa powder (preferably Dutch-process)
• 3 Tbsp. honey
• Pinch of kosher salt
• 3 Tbsp. dried rose petals, plus more for serving
• 1/2 tsp. vanilla extract

Instructions

1. Heat coconut milk, cocoa powder, honey, salt, 3 Tbsp. rose petals, and 2 cups water in a medium pot over medium, whisking constantly, until cocoa powder is dissolved, about 5 minutes. As soon as it starts bubbling, reduce heat to maintain a gentle simmer and cook, stirring occasionally, until flavors have infused, about 10 minutes. Stir in vanilla.
2. Strain cocoa through a fine-mesh sieve into 2 large mugs. Serve topped with more rose petals.