Hot Chocolate with Ginger and Cinnamon
This cozy vegan hot chocolate with ginger and cinnamon is a perfect winter time treat! It's cozy, full of flavor, and so easy to make.
Servings: 2 people
Ingredients
- 2 cups non dairy milk
- 1 Tablespoon cocoa powder
- 2 Tablespoons granulated sugar (or sub agave or maple syrup)
- ½ teaspoon cinnamon
- 3 “coins” of ginger (cut three ¼ inch slices of fresh ginger, don’t worry about the peel)
Instructions
- Add the cocoa powder, sugar, and cinnamon to a small saucepan. Add a splash of the milk and whisk (no heat yet) until fully combined. It will go through stages from very powdery, to somewhat mixed, and then will suddenly come together completely.
- Once completely mixed, slowly add the rest of the milk to the mixture while whisking.
- Using the back of your knife, give the ginger "coins" a few good smacks to get the juice flowing. Add them to the saucepan.
- Heat the mixture over medium heat, whisking occasionally, until scalded but not quite boiling (bubbles will form around the edges, but will not be a full boil).
- Remove from heat. Pour into glasses, discarding the ginger. Top with dairy free whip or marshmallows!
- I often make a double batch and store it in the fridge for later. It's great cold, and can also be reheated easily. Perfect for a snowy week!