Ready For the Chill...Armed With Hot Chocolate

Today I am thankful that I finally figured out a way to quiet my craving for a warm drink.

Since I am now dairy and gluten free, I have been struggling to find a hot drink 

that will satisfy my craving.

I only like coffee when it has sugar and cream, which is a no-no right now.

Of course, most of the commercial hot chocolate drinks are not dairy free/gluten free,

and to be honest, I am sick of tea.  

I think I have every herbal/non-caffeine tea there is out there to have.

Most of the time it is fine, but it doesn't have that creamy texture I've been craving.

The same is true with hot apple cider...delicious but missing the texture I want.

So, I googled vegan hot chocolate and I came up with a recipe that I adapted 

from reading the ingredients to several other vegan hot chocolates out there.

Here it is, if you are interested.

Dairy Free/ Gluten Free Hot Chocolate
Makes 2 servings

1 can (13.5 oz)  Unsweetened Organic Coconut Milk
1/4 cup Vanilla Almond Milk (Regular Almond Milk would probably work too)
1/4 cup Organic Agave Nectar (I used a bit less than this as it makes it very sweet)
pinch of salt
1/2 tsp. Organic Vanilla Extract (I use the non-alcohol kind due to medication restrictions and clean diet
             restrictions)
1/8 cup unsweetened cocoa powder
1 Square of Unsweetened Baking Dark Chocolate, coarsely chopped

1.  In a medium saucepan, combine coconut milk, almond milk, and agave nectar.  Heat on medium-high heat, stirring frequently, until a boil just begins.
2.  Lower heat to low and slowly add the cocoa powder, whisking constantly to incorporate fully into the liquid mixture.
3.  Once the cocoa is fully mixed, take off heat and add the vanilla extract.  Stir.
4.  Pour into mugs and sprinkle the chopped baking chocolate on top.

Enjoy!

So excited to enjoy this rich and creamy treat while watching the Ravens today!  The chill in this morning's air has gotten me all excited for fall!

xo