I find that soy milk most closely mimics the creamy consistency and richness of traditional hot chocolate, but I know some people don’t care for its nutty flavor. If you fall into that camp, rice milk or oat milk will yield equally delicious results. If you choose to substitute either of these alternatives, though, use just 3 tablespoons agave nectar, or your hot chocolate will be far too sweet.
Recipe information
Yield
makes 4 servings
Ingredients
4 cups unsweetened soy milk
4 tablespoons agave nectar
2 tablespoons pure vanilla extract
8 tablespoons unsweetened cocoa powder
Preparation
In a medium saucepan, combine the soy milk, agave nectar, and vanilla. Over a medium flame, heat the mixture for 3 minutes, or until hot. Stir the cocoa powder into the hot milk. Evenly distribute the hot chocolate among 4 mugs.
From Babycakes by Erin McKenna, (C) 2009 Clarkson Potter
