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PdfIn a small saucepan, add the cocoa powder, maple syrup, and heavy cream.
Warm over medium-low heat, stirring until the cocoa powder fully dissolves. Do not boil.
Remove from heat and stir in the vanilla extract, peppermint extract, and sea salt.
Pour into a glass jar, cover, and store in the fridge for up to one week.
Shake or stir before using and enjoy in your morning coffee.