Coffee Shop Style Candy Cane Cocoa
2 cups non-dairy milk
2 heaping tablespoons cocoa powder (unsweetened)
1 ounce of semi-sweet chocolate baking bar
1 ounce of dark chocolate baking bar
3 tablespoons of strong fresh brewed coffee (regular or decaf)
1/2 teaspoon ground cinnamon
tiny pinch of sea salt
* garnish: whipped cream and crushed candy canes
Heat the non-dairy milk in a saucepan over medium-low heat. As the milk begins to warm, whisk in the cocoa powder until fully dissolved. Next, add in both the semi-sweet and dark chocolate and continue whisking continuously until chocolate is also fully dissolved. Adjust and lower heat as needed, as you do not want the mixture to come to a full boil or scald. Keep heat low. Stir in the coffee, ground cinnamon and pinch of sea salt and turn off heat. Let the cocoa rest for a couple minutes to allow flavors to fully meld. Pour cocoa into 2 mugs and garnish each with a dollop of fresh whipped cream and crushed candy canes. Makes 2 servings.
* You may also add some finely crushed candy cane into the bottom of each mug before pouring in the cocoa, for add peppermint flavor.