Decadent hot cocoa

 Jane makes a mug full (or two, if Gary is around) as a special treat after a long day.  We like it dark and not too sweet, but if you prefer sweeter, double the sugar.

The recipe is based on the hot cocoa recipe from Hershey.  Jane makes it by the mug in the microwave, but you can multiply the ingredients for 2-4 people (don't try more than that).

Ingredients to serve 1 mug

1 T plant-based cocoa powder (Treat yourself to a pouch from local chocolatier Videri.  Not their Cocoa Mix; use the Cocoa Powder)

1 T sugar

1 tiny pinch of salt

1 cup plant-based milk of your choice

1/4 t vanilla extract

Directions

In a microwave safe mug, add cocoa powder, sugar and tiny pinch of salt.  Pour 1/4 c milk and stir.  The cocoa powder will not go into solution completely.  Microwave about 15 seconds at a time, stirring or whisking vigorously each time.  You may have to do this several times until the cocoa disperses through the milk.  Add the remaining milk, stir, and warm in the microwave.  You may need to stir/microwave a few times to get to the temperature you prefer for sipping.  Before serving, stir in the vanilla.

Notes

A word on microwaves:  Each microwave has its own quirks and power; you know yours.  Go slowly in those 10 to 15 to 20 second initial heatings, and be sure to whisk or stir vigorously.

A word on making a bigger batch:  Heating slowly does take longer, but it also gives you time to whisk some air into your cocoa.  If you use the saucepan, stir constantly so the "milk" doesn't stick.

A word on salt:  It matters.  Don't forget it.

Adaptations:

Zip it up with a pinch of cinnamon or ancho chili powder.

Make it cozy with 1/2 shot of peppermint schnapps.