“Change up ordinary hot cocoa by stirring some dark baking cocoa into vanilla almond milk. Top it off with berry marshmallow creme or a plain large marshmallow, if you like, and add your favourite pretty sprinkles.” —Cindy Reams, Philipsburg, PA
In a large saucepan, combine sugar and dark baking cocoa; gradually whisk in almond milk. Heat until bubbles form around sides of pan, whisking occasionally. Remove from heat; stir in vanilla. If desired, serve with large marshmallows and sprinkles.