Prep 1 min
Cook 5 mins
I mixed this up late on a cold rainy homework-y afternoon- and it was good, so I thought I'd keep it around ;-) Note: I put their amounts as "scant" but you could just be slightly generous with the other ingredients, if you use the full 2/3 c. each of liquid.
- 2⁄3 cup vanilla soymilk (scant)
- 2⁄3 cup water (scant)
- 1 tablespoon cocoa powder, sifted
- 2 teaspoons sugar
- 1⁄4-1⁄2 teaspoon cinnamon
- Combine all ingredients in a small saucepan.
- Heat over medium, watching carefully till it's bubbling. Turn down the heat to low and let it simmer very gently, mostly covered, for 3 minutes or so (say, while you fold that batch of laundry).
- Pour into a cup and enjoy.
So yummy! I used almond milk, added a little more milk, less water. Thank you for a good drink!
Very good!! Used all rice milk and no water because rice milk is quite watery. Letting it simmer for some minutes does the trick to get a rich cocoa. I let 1/4 vanilla bean simmer in the mixture and added a tiny piece of 90% chocolate to have it a little silkier and less watery. That was really good, I think it will be my standard recipe for rice milk cocoa! Thanks for sharing, White Rose Child! Made for Comfort Cafe January 2010.