Storage Directions

• Refrigerating: Hot cocoa is best enjoyed fresh, but leftovers can be stored in an airtight jar or container in the fridge for up to 3 days. Store the garnishes separately. Shake or whisk the cocoa well before reheating.
• Reheating: Warm in a small saucepan on the stovetop over low heat until it begins to steam, or microwave in 30-second intervals, stirring between each until hot.

Jenné's Recipe Tips

• Mix the cocoa powder. Mix the cocoa powder with a little vegan milk before adding the non-dairy milk. This breaks up any clumps and guarantees a perfectly smooth cup of hot cocoa. No need to sift the cocoa powder. I learned this clever technique from AllRecipes.
• Heat the milk slowly. Avoid boiling, which can make the vegan hot cocoa grainy, cause the milk to separate, and make the vegan cocoa bubble over. Steaming low and slow ensures the drink stays creamy without forming a skin or scorching on the bottom. So keep your eye on the saucepan, and don't walk away while it's heating.
• Use a whisk. A small sauce whisk works especially well to blend the cocoa powder and milk for a smooth, lump-free blend. 
• Adjust sweetness. Cocoa powders can vary in bitterness. Start with the suggested sweetener amount, then adjust to your preference. 
• Warm the mug before serving. Pour a little hot water into your serving mug, swirl it around, then discard the water. Add your cocoa to the warmed mug! This keeps the drink hotter for longer and prevents the cocoa from cooling too quickly.

Seriously Delicious Recipe Variations

• Date-Sweetened: Substitute the sugar/agave with a naturally sweet, fruit-only option. Blend the cold milk with 4 pitted Medjool dates until smooth. Pour the mixture into the saucepan and warm as directed.
• Sugar-Free: If you’d like to avoid sweeteners, swap regular sugar with granulated monk fruit sweetener. For a cane-sugar-free substitute, use coconut sugar . 
• Extra Chocolately: For a deeper, more intense cocoa flavor, add 1-2 tablespoons chopped vegan dark chocolate (at least 60-70% cocoa). Whisk until the chocolate melts completely for a rich, extra-silky hot chocolate. Stir in an extra splash of milk if the texture becomes too thick. 
• Spiced: For a warming, aromatic mug reminiscent of Mexican dairy-free hot cocoa, add 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground cardamom (or the seeds from 2 cardamom pods), ¼ teaspoon cayenne pepper, and ¼ teaspoon black pepper. 
• Extra Creamy: Use unsweetened full-fat canned coconut milk. Or do half oat milk and half coconut milk. Add 1 teaspoon pure vanilla extract to enhance the richness.
• Peppermint Hot Chocolate: Add ⅛ - ¼ teaspoon culinary-grade peppermint extract (a little goes a long way!) after removing the saucepan from the heat. Top with crushed candy canes, a mixing peppermint stick, or vegan peppermint marshmallows for a festive finish. 
• Mocha (Espresso) Hot Chocolate: For the adults who want an extra pick-me-up, add an espresso shot or 1-2 teaspoons instant espresso powder per serving for a bold mocha twist.