Most cocoa mixes contain dairy products, way too much sugar, or hydrogenated something-or-other, and it just tastes so much better when you skip the mix and make it yourself. I recommend using soymilk with this cocoa; the nut or seed milks I've made myself tend to impart an unspecified "off" flavor to the final product. Coconut milk will make an extra-thick cocoa.
This will make two servings of cocoa.
ingredients 1/2 c. water 2 T. sucanat or other dry sweetener 3 T. pure cocoa powder (I use Equal Exchange) pinch of cinnamon 1 1/2 c. soymilk or coconut milk 2 T. coconut oil 1/2 t. vanilla extract
instructions 1. Dissolve the sweetener in the water. Bring to a low simmer and add the cocoa powder and cinnamon. Whisk constantly for about 3 minutes.
2. Lower the heat and whisk in the soymilk and oil. Heat through, but do not boil.
3. Remove from heat and stir in the vanilla extract. Serve piping hot.