1 can (13½-oz/400-ml) light coconut milk (see note)
1¼–1½ cups vanilla non-dairy milk
¼ cup Dutch-processed cocoa powder (see note)
1/8 tsp sea salt
3½–4 tbsp agave nectar or pure maple syrup (or to taste)
In a pot on medium heat, combine all ingredients (starting with 1¼
cups of non-dairy milk) and whisk until cocoa is well incorporated.
Continue to whisk occasionally until very hot but not boiling. Taste
test, and add remaining non-dairy milk to thin if desired. Reheat if
needed, and serve in individual glasses. Serves 3-5.
1) Light coconut milk provides a rich coconut flavor without the extra
fat of regular coconut milk. If using regular, you may need to reduce the
measurement and increase the nondairy milk to make it less rich.
2) You can use regular cocoa powder, but Dutch-processed cocoa powder has a richer, milder flavor since it has been processed to reduce its acidity. Try this hot cocoa topped with thinly sliced fresh strawberries.
3) Also, as a light dessert item, serve topped with soy whipped cream and sprinkled with toasted coconut, grated dark chocolate or fresh berries. Of course, who could forget vegan marshmallows in that rich hot chocolate? Individual servings can be enhanced with a shot of orange, coffee, hazelnut, or other liqueur.
Recipe from gemusings.wordpress.com