Rose Cocoa
['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']
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.
Strain cocoa through a fine-mesh sieve into 2 large mugs. Serve topped with more rose petals.
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