- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Servings: 2
Ingredients
- For the Hot Chocolate:
- 2 cups ripple Unsweetened Vanilla Milk
- 4 ounces semisweet chocolate, finely chopped 2 tablespoons Dutch-processed cocoa powder 2 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- 1⁄4 teaspoon ground cinnamon
- 1⁄8 teaspoon kosher salt
- 1⁄8 teaspoon cayenne pepper (optional)
- For Serving:
- 2 scoops Ripple Vanilla Non-Dairy Frozen Dessert
- Vegan chocolate sauce
- Semi-sweet dairy-free chocolate chips
Directions
- In a 2-QT saucepan placed on a stove over medium-high heat add all ingredients for the hot chocolate.
- Bring to a simmer, whisking frequently, until mixture is smooth and creamy and chocolate is melted, about 5 minutes.
- Divide hot chocolate between 2 mugs.
- Top each with a scoop of Ripple Vanilla Non-Dairy Frozen Dessert, drizzle with chocolate sauce, and top with chocolate chips. Serve immediately.