With all this cold Montana weather, I’ve been craving hot, comforting drinks and dishes to warm me up.
Hot cocoa reminds me of childhood and the instant version that had those tiny, crunchy marshmallows in the packets. I would often sneak a few of the marshmallows before my mom had time to boil the water 🙂 Not sure why I thought those were so delicious…crunchy marshmallows don’t sound as appealing these days, maybe it was the fact that I took a few secretly?
What’s better than drinkable chocolate for a little pick me up?
I’ve been enjoying a cup lately after dinner when I am in my pajamas; I’ve made the plain version and have experimented with add-ins for flavor variations (included below). Whip this recipe up for two or make a large batch and serve this dairy-free hot cocoa at your holiday party or family gathering!
Rich n’ Creamy Hot Cocoa (Dairy Free)
1 cup coconut milk
2 cups unsweetened vanilla or plain non-dairy milk (almond, soy, rice or more coconut milk etc)
pinch of sea salt (it enhances the chocolate flavor, SO good!)
4 oz (about 1/2 cup) of dairy free dark bittersweet chocolate, grated or finely chopped OR 3-4 oz unsweetened chocolate, grated or chopped plus honey, agave, granulated sweetener and/or stevia to taste
Optional flavor add-ins:
peppermint oil for a mint-chocolate flavor (start with a couple drops & add to taste, it’s strong!)
instant coffee granules for a mocha flavor (I’d say start with 1/2 tsp and add to taste)
1/2 tsp ground cinnamon + dash of cayenne for a mexican hot chocolate
1. In a medium saucepan, stir together the coconut and other milk. Bring to a simmer over medium heat.
2. Add the chopped chocolate (and sweetener if using unsweetened) and bring to a simmer again, whisking until the chocolate is dissolved and the mixture has thickened. Sprinkle with a pinch of sea salt and stir.
3. Pour into mugs and enjoy!
Have a fantastic weekend!