To a small saucepan, add coconut milk and cacao butter and bring to a simmer over medium heat. Reduce heat to low and simmer for a few minutes, whisking occasionally.
Once melted and completely combined, remove from heat and add maple syrup, coconut butter, cinnamon, nutmeg, and sea salt. Optional: Add maca for a caramely flavor and hormone-balancing benefits.
Taste and adjust flavor as needed, adding more maple syrup for sweetness, coconut butter for buttery coconut flavor, or cacao butter for richer chocolate flavor (heat over stovetop as needed to melt). Add vanilla last and whisk to combine.
Divide between 2-3 serving glasses and top with desired garnishes, such as coconut whipped cream, cinnamon, and nutmeg.
Best when fresh. Store leftovers in the refrigerator up to 5 days or in the freezer up to 1 month.
*Nutrition information is a rough estimate calculated without optional ingredients. *To make it boozy, add 1 ounce Kahlua or 1/2 ounce bourbon whiskey (more or less to taste) per single batch.