Rich Hot Chocolate (Dairy-free, Soy-free)

Note: this recipe first makes a “coconut milk tonic” that is used as the base for your cocoa. You’ll have about 2 cups of the tonic leftover to make a second smaller batch of cocoa, or to use in other non-dairy baking.

Combine coconut milk, water, maple syrup, and 1 teaspoon vanilla in a large saucepan, and stir thoroughly. Pour all but 1 cup of the tonic into a quart-sized glass jar (refrigerate for later use).

To the 1 cup coconut tonic in your saucepan, add the cocoa powder, sugar, and salt. Stir over medium heat until almost simmering, until the cocoa and sugar are dissolved. Stir in the remaining 2 cups coconut tonic. Heat until desired temperature, then remove from heat and stir in the remaining vanilla. Ladle into mugs and enjoy immediately.