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OUR PRODUCTSAdd the milk, pecans, 1 1/2 teaspoons of cinnamon and 1 teaspoon of vanilla to the blender. Blend on high until smooth.
Using a fine wire mesh strainer, strain the milk into a medium-sized saucepan. If you want a smoother finish, line the mesh strainer with cheesecloth.
Whisk in the cocoa powder, maple syrup and sugar. Keep whisking until the mixture is smooth and all the cocoa powder is dissolved.
Pour the hot cocoa into your favorite mug. Top it generously with whipped cream, sprinkle toasted pecans on top, and maybe even drizzle a little extra maple syrup for good measure.