Rich Hot Chocolate (Dairy-free, Soy-free)

1. 1

   Note: this recipe first makes a coconut milk tonic that is used as the base for your cocoa.

2. 2

   Youll have about 2 cups of the tonic leftover to make a second smaller batch of cocoa, or to use in other non-dairy baking.

3. 3

   Combine coconut milk, water, maple syrup, and 1 teaspoon vanilla in a large saucepan, and stir thoroughly.

4. 4

   Pour all but 1 cup of the tonic into a quart-sized glass jar (refrigerate for later use).

5. 5

   To the 1 cup coconut tonic in your saucepan, add the cocoa powder, sugar, and salt.

6. 6

   Stir over medium heat until almost simmering, until the cocoa and sugar are dissolved.

7. 7

   Stir in the remaining 2 cups coconut tonic.

8. 8

   Heat until desired temperature, then remove from heat and stir in the remaining vanilla.

9. 9

   Ladle into mugs and enjoy immediately.

* Per serving · 4 servings · Values may vary.