I've been making this in the evening after dinner almost every night this season. It's fabulous with any kind of high fat cocoa. My favorite is from Penzeys Spices as it is the most pure form I have found around town. The recipe came from Penzeys Spices, but I made it vegan.
Ingredients:
1 Cup soy milk plus a few Tablespoons of soy creamer
1Tablespoon granulated or Sugar in the Raw sugar
1/2 Tablespoon natural cocoa
1/8 teaspoon vanilla
dash of cinnamon
Directions:
Combine milk, sugar and cocoa in heavy saucepan and whisk over medium heat until all is combined.
Use heat-resistant spatula to stir in vanilla and cinnamon. Heat at medium for approximately 5-7 minutes or until temperature is right for you. Enjoy!
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