Name: Plant-Based Hot Chocolate
Ingredients: 1½ oz dark chocolate; ½ cup coconut milk (canned); 1¾ cup non-dairy milk; 1–2 tbsp maple syrup or agave nectar; 1 tbsp unsweetened cocoa powder or cacao powder; ½ vanilla bean split lengthwise or 1 tsp vanilla extract; ¼ teaspoon sea salt; ¼ tsp cinnamon; Coconut whipped cream for garnish

Ingredients

Units Scale

Serves 6

3 cups pomegranate juice (no sugar added) or grape juice
3 cups coconut water
1/2 cup orange juice
Zest of 1/2 orange
Zest of 1/2 lemon
12 whole cloves
4 cinnamon sticks
1/4 tsp ground nutmeg
1/4 tsp ground cardamom
Lemon and orange slices and cinnamon sticks for garnish

Optional: up to 1 tbsp honey; up to 3-star anise pods (licorice flavor)

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Instructions

Simmer pomegranate and citrus juices, coconut water, honey (if using), spices, cloves, and zest for 15 minutes over low heat. Avoid boiling the mixture.
Serve with fresh lemon slices, orange slices, and cinnamon sticks.

Notes

Adapted from the book book Drinking for Two