A satisfyingly, chocolatey, delicious hot beverage, and it's just in time for a lactose intolerant Santa!
Rebecca's Dairy-free Hot Chocolate:
2 C soy milk (or coconut milk, such as So Delicious or Silk)
1.5 Tbsp cocoa powder
2 Tbsp cane juice (or sugar, or honey, or agave nectar...syrups can be added to taste) (or 1 dropper full of liquid stevia)
1/2 tsp vanilla
1/4 C Silk French vanilla soy creamer (optional, but it adds depth without making it too rich.)
In a sauce pan, on medium-high, add the ingredients in the order you see above. Stir regularly to keep from scorching until steam is rising from the pan. [Do not boil.] Total time: about 5 minutes.
To check your consistency, temperature, and flavor, taste a spoonful before serving. If it's how you like it, serve it up! Feel free to make adjustments with any of the above ingredients, according to your tastes.
1. Stir in a couple dashes of cinnamon just before taking the pan off the burner.
2. Add a small scoop of coconut oil for richness. (It will separate and look oily, but it's good. I wouldn't suggest that you add it if you choose to use the soy creamer.)
3. Add one or two drops of food grade peppermint oil to your cup.
Brands of soy milk used for this recipe:
Silk vanilla soy milk, light
Silk French vanilla soy creamer