I will not let it be years before I enjoy hot chocolate again as this was so delicious! Here is the recipe if you would like to experience it for yourself!
1/2 tsp pure vanilla extract
1/4 cup toasted large flake coconut
1/4 cup toasted sliced almonds
Before you begin, chill a medium bowl and beaters in the freezer (for topping).
To make hot chocolate, in a medium saucepan, bring coconut milk to a simmer with the vanilla bean and 3/4 of its seeds (reserving the rest for the topping). Add chopped chocolate and whisk to melt until a uniform color. Add almond extract, remove from heat and keep warm while you prepare topping.
To make coconut whipped cream topping, remove bowl and beaters from freezer. Add coconut milk to the bowl, and whip to soft peaks, then add agave nectar vanilla beans and vanilla and continue to beat to stiff peaks.
To serve, pour chocolate into mugs, and top with a bit of vanilla whipped coconut cream, some toasted almonds, and some toasted coconut as well as a little chocolate shavings. Enjoy!