From the humerous and non-dairy blog, No Whey, Mama. Adapted from a classic Hershey’s recipe.
- 2 tablespoons sugar
- 3 teaspoons to 2 tablespoons cocoa powder, depending on how chocolatey you would like it to be
- dash salt
- 1 cup vanilla almond, rice, or soy milk (be sure to check ingredients if you are looking for soy-free)
- marshmallows or marshmallow creme, optional* (regular or vegan)
Mix sugar, cocoa and salt in a large mug. Heat the soy milk in the microwave on high for 90 seconds or until hot. Gradually add hot milk to cocoa mixture in mug, stirring until well blended. Top with marshmallows or marshmallow creme, if desired. Makes one serving.
*I got the idea for using marshmallow creme from a Diane Mott Davidson novel. It’s a nice whipped cream-type replacement for dairy-free cocoa.