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.
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.