Best Hot Chocolate Ever. (Bonus: Dairy Free Too)

It is about 3 degrees here and I found a can of Trader Joe's Coconut Cream in the pantry. BOOM. Winter joy just got real.

I wanted to create something free of dairy (it unfortunately doesn't agree with my stomach though I have fought for years to try to convince it otherwise) but if you don't have or want to use a milk substitute by all means go for the real deal, just please don't rub it in you lucky one. And dare I say I wanted to create something grown up... why should the kids get all the fun? The kids can keep their Swiss Miss; Momma's going to take a time out with this happy blend. It isn't all that sweet but you can of course add more sugar or your favorite sweetener if you fancy. 
I love the richness of it. And the fact that it also pairs perfectly with espresso. Or my personal favorite, whipped cream vodka. 

Hope you enjoy and here's to a delicious winter...
cheers-
Katie

The Players

1 can of coconut cream (I believe it's 15 or 16 oz. Sorry my can is in recycling heaven; I got mine at Trader Joe's)

2 1/2 cups of almond milk

2 Tbsp. sugar (increase if you prefer a sweeter cocoa)

2 Heaping Tbsp. unsweetened cocoa powder

1 tsp. vanilla

1/2 cup semi-sweet chocolate chips

The Game

1. Pour coconut cream, almond milk, vanilla extract, cocoa powder and sugar in a medium sized pot over medium-low heat.
2. Mix well to incorporate.
3. Once the mixture is hot pour in the chocolate and mix until fully melted and combined.
4. Keep on medium low and stir often until it begins to simmer.
5. Once simmering turn heat down because you don't want you chocolate scorching.

Keep an eye on it and serve once it is thoroughly mixed. Feel free to add marshmallows, espresso or whipped cream vodka. Or all of the above. 

Mondays are for moderation, not Fridays. Or snow days. 

Enjoy loves.

Oh winter you and I can get along after all.