Mar. 20th, 2017
2 parts vanilla almond milk to 1 part coconut milk, brought to just-under-hot temperatures, and blended with 2 teaspoons Dutch-processed cocoa and 1 teaspoon sugar.
Creamy, nutty bittersweet-cocoa goodness with no upset stomach.
I should add, since I've discovered that some people don't know this, that when you make hot cocoa, you don't just pour the liquid into the cocoa (or stir the cocoa into the liquid). That gives you a lumpy mess.
Take a spoonful or three of the liquid, and mix it with the cocoa in your mug or pot until you get a thick paste. THEN you add the rest of the liquid!