Hot chocolate was an integral part of wintertime when I was growing up. It was the best treat, alongside Ritz crackers and peanut butter, for warming up after sledding all afternoon. But now that I don't do dairy, and I'm trying to cut out cane sugar, my usual canister of Ghirardelli is out. So this morning I broke out the bag of raw cacao powder (which is ridiculously rich in vitamin C) and the alternative sweeteners and came up with a recipe for hot cacao:
1 cup unsweetened non-dairy milk
1 1/2 tsp cacao powder
1 1/2 tsp agave
1/4 tsp pure vanilla extract
Heat non-dairy milk in a small sauce pan over low heat. Stir in cacao, agave, and vanilla.
To make flavored hot cacao, add a sprinkle of nutmeg or cayenne pepper, or 1 drop of mint oil (or orange, or almond...)
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