This Heavenly Hot Chocolate recipe is great when it's cold outside and you need a nice warm friend. Two different types of chocolate bring the chocolate power through which is further enhanced by a bit of espresso powder and a touch of cayenne. The vegan mixture is then simmered for fifteen minutes so sugars are given the chance to caramelize slightly. Feel free to customize it by adding a splash of coffee, mint extract, Kahlua or enjoy it on it's own.

3 cups non-dairy milk
1 oz semi-sweet chocolate
6 Tablespoons sugar
3 Tablespoons cocoa powder (sifted)
½ teaspoon instant espresso powder
1/8 teapoon salt
1 pinch cayenne powder

½ teaspoon vanilla extract

In a medium saucepan, whisk together the non-dairy milk, semi-sweet chocolate, sugar, cocoa powder, instant espresso powder, salt and cayenne powder. It's important that the cocoa powder is sifted so it doesn't clump up after it's added. Place over medium heat and bring to a low boil for about one minute while whisking occasionally. Remove from heat and whisk in the vanilla extract.
Makes 3 cups Heavenly Vegan Hot Chocolate.