Agave Hot Chocolate

• YIELD

  64 ounces

INGREDIENTS

• 2/3 cup cocoa powder
• 40 oz. whole milk
• 8 oz. agave
• 12 oz. water
• 1 1/2 tsp. pure vanilla extract
• Pinch of salt
• Touch of half-and-half

DIRECTIONS

Place all ingredients, except half-and-half, in a non-corrosive pot.

While heating, slowly whisk until all cocoa is dissolved.

Bring hot chocolate to a simmer but do not boil.

Allow to cool slightly before serving.

Serve in mugs with a touch of hal-and-half.

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