On these cold winter nights, there's nothing like hot chocolate to keep things toasty. Don't forget the marshmallows! And if you happen to have any extra candy canes laying around, crumble part of one into your mug and stir until it dissolves. Peppermint hot chocolate is the best!
I'm posting two recipes. The first is from Mollie Katzen's "Sunlight Cafe." I've substituted rice milk for the regular milk. It makes two large servings. (Feel free to adjust the amount of sugar. I like my hot chocolate a little sweeter, so I add more sugar.)
My Family's Favorite Hot Chocolate
1/4 cup MSPI-friendly semisweet chocolate chips
1 tsp. sugar
3 cups rice milk
A pinch of salt
1/4 tsp. vanilla extract
Combine the chocolate chips and sugar in a medium-sized saucepan. Pour in the rice milk, then add the salt and vanilla.
Place the saucepan over medium heat, stirring slowly as the mixture heats up and the chocolate melts. Don't let it boil.