A few years ago, while watching my husband and the kids play in the snow, I decided to make some hot chocolate. I quickly realized the old packets of hot cocoa mix that were shoved to the back of the cabinet weren’t going to work for my oldest who has a dairy allergy, so I decided to make my own. I’ve been making it ever since, but recently decided it was time to write down the recipe. Here it is, and it’s easy to remember. Stay warm, friends!
(makes 2 cups)
2 cups almond or coconut milk
2 Tablespoons cocoa powder
2 Tablespoons maple syrup
1 teaspoon vanilla (optional, but I think it really adds to the flavor)
Place a medium-sized pot on the stove top and pour in the milk.
Turn the burner to medium heat and add the cocoa powder, syrup and vanilla (if using) to the milk.
Whisk all the ingredients until well combined.
Continue whisking the cocoa until it is warmed through, about 3-5 minutes.
Serve immediately with whipped coconut cream, marshmallows* or by itself.
* Since traditional packaged marshmallows are made using corn syrup and food dye (Blue 1) we’ve found these to be a better option—not perfect, but better.
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