During this time of year, there is nothing that I crave more than proper hot cocoa with marshmallows. When I’m not drinking my typical Starbucks tall soy half-sweet no-whip peppermint hot cocoa, I like to whip this one up. I found the recipe years ago on VegWeb, but I can’t find it on there anymore, so here it is. All the better topped with Dandies vegan marshmallows.
Makes 2 servings
4 tbsp sugar
3 tbsp cocoa powder
1/2 tsp cinnamon
2 1/3 cup non-dairy milk (soy, rice, almond, etc.)
optional 1/2 tsp vanilla
Mix dry ingredients in a medium sauce pan until fully incorporated with no lumps of cocoa. Add in your non-dairy milk, turn heat to medium-high, and use a small whisk to stir until it is creamy, frothy and hot. No need to boil. If adding vanilla, stir in after removed from the heat, before you serve in mugs. Top with marshmallows and a candy cane if you’ve got ’em.