This is so much better than powdered hot cocoa mix. It can be made as directed or substitute almond milk. I like to make just the hot cocoa base and keep it in the refrigerator. Then it can make a quick hot cocoa, or even better, put a spoonful in coffee! The original recipe came from Allrecipes.com.
1/3 cup unsweetened cocoa powder
1/2 cup white sugar
1/8 teaspoon salt
1/3 cup boiling water
3 1/2 cups milk
3/4 teaspoon vanilla extract
1/2 cup half-and-half or cream
Combine the cocoa, sugar and salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while stirring. Simmer and stir for about 2 minutes. Watch that it doesn’t scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil. Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.
To make just a base, triple the cocoa powder, sugar and boiling water and double the salt. Follow the directions up to adding milk. Add vanilla. Cool and then store in a jar in the refrigerator. Use about a tablespoon in a cup of coffee or a little more for a mug of hot cocoa. Stays good for several weeks.