In a small saucepan, warm the coconut water over medium-high heat. Bring close, but not entirely to a boil.
Add the Cacao Powder, Maca Powder, vanilla extract, cinnamon, cayenne, and agave syrup. Stir to thoroughly combine and then pour into your favorite mug.
Heat the almond milk in the same saucepan, and again, bring close, but not entirely to a boil. Using a milk frother to whip the milk until thick and foamy, and then pour into and atop the Cacao blend.
Garnish with a light sprinkle of cinnamon and Cacao Powder.

Makes 12 ounces

Submitted by Tina Leigh