Recipe: Mini Paleo Hot Chocolates

You might have heard last week, but I'm kind of having a moment with dark chocolate. Some people aren't big fans of the super dark stuff, but whatever! More for us, right? And with Hurricane Sandy on her way and a weather report calling for snow in Roanoke, I felt like there wasn't anything better for me to do last night than whip up some Paleo hot chocolate.

When I was in high school, my family and I used to go skiing every winter with one of my best friends, Patrick; and the Starbucks at the resort had "drinking chocolate," which I'm pretty sure was just melted Ghirardelli chocolate with a splash of half and half in it. They were served in adorable tiny cups, and Patrick and I used to sit for hours by the fire and nurse them slowly because they were so rich they would make us sick. But they were delicious, and the perfect drink for a blustery day.

Here's to riding out this storm safely by a warm fireplace with a delicious beverage, and, if you're lucky, someone you love by your side.

Makes two mini hot chocolates or one regular sized one.
Half a cup of unsweetened coconut milk
Half a cup of unsweetened coconut creamer 
(It comes in a little carton like half & half)
2 tablespoons melted dark chocolate
1 teaspoon vanilla extract
Cinnamon sticks, as a garnish

1. Combine the two coconut milks together in a saucepan on the stove over medium heat.
2. Add the chocolate and vanilla, then stir until incorporated.
3. Pour into little cups and garnish with chocolate drizzle and a cinnamon stick.

Cheers. I promise to make a vegetable for you next time.