Peppermint hot chocolate
1/2 cup sugar (I use raw stuff that needs to dissolve, so the instructions are geared towards that)
1/4 cup fair trade baking cocoa (I like equal exchange)
1/8 cup coconut milk
1/3 cup water
1 teaspoon of peppermint flavor extract
1 teaspoon of vanilla extract
1/2 teaspoon of cinnamon
4 cups soy or almond milk (not the sweetened stuff)
Heat up coconut milk, water, and sugar over medium heat in a saucepan until hot. Add in cocoa and cinnamon, and stir until mixed and boiling. Reduce heat, and add in soy or almond milk and extracts making sure to heat, but not boil again.
Serve with optional soy whip and sprinkles and extra cinnamon.
Makes about 3 big mugs. The extra stores really well in an empty tomato sauce jar. Just shake and re-heat.