Yields 1 cup
1 tablespoon agave nectar
2 teaspoons cocoa
½ teaspoon vanilla
1 cup milk (dairy or soy)
Add an ice cube or two to make hot chocolate “not quite so hot” for tender mouths.
In an empty coffee cup, combine agave nectar, cocoa, and vanilla.
In a small saucepan, heat milk until hot, but not boiling.
Add warm milk to chocolate mixture.