This has been my weekend indulgence. Using these three items, shown above, I have been making the best cocoa ever in about 10 minutes or less on the stove.
The Easiest Cocoa from the Laziest Vegan
1 cup vanilla almond milk
2-3 tablespoons unsweetened cocoa (add more if you like really dark cocoa but be warned, the more cocoa you add, the more almond milk you will need to keep it in proportion to dissolve)
Maple syrup to taste
Start by heating the almond milk in a saucepan. Whisk in the cocoa. Keep whisking until combined. Add the maple syrup about a teaspoon at a time, keep tasting until it is sweet enough for you. Three-four teaspoons do it for me, but everyone is different.
That, my friends, is it. You could add vanilla extract, but I prefer mine without. This is simply the richest cocoa I’ve had in a long time and takes next to no effort to make, except for using the whisk, which I counted as my exercise for the evening I made it.