I don't measure any of this, so these amounts are approximate. Eyeball it and taste as you go. It's done when you've tweaked it to your personal satisfaction.
In a small saucepan combine over medium-low heat:
2-3 cups rice milk/hemp milk/soy milk/milk alternative of your choice (because a. milk alternatives are delicious, and b. the real thing creates a gross film on top if you're not stirring every second of the way)
4-5 tablespoons unsweetened cocoa powder (I just shake it in until it looks good and dark and taste it until it's thick and chocolately enough for my standards. Unsweetened cocoa powder doesn't actually have any fat in it, so at least this part's guilt free!)
1 tablespoon molasses
1 dried chili pepper
2 cardamom pods
1 half cinnamon stick
1 inch thick knob of ginger cut into thin slices
1/2 tsp vanilla extract (this could only be better with a real vanilla pod)
Smoosh any cocoa clumps against the side of the pot until they dissolve. Put a lid on the pot and let it simmer, stirring occasionally and lowering heat as necessary so it doesn't boil over.
Just before serving, stir in:
1-2 teaspoons heavy whipping cream
I also made one new addition tonight that was absolutely incredible. It's not at all necessary, but if you've got a banana laying around, don't hesitate. Pour yourself a big mug, take about two inches of banana, and plop it into your hot drink. Using a spoon, break the banana into a few chunks, let it sit for a few seconds to get heated up, then mash against the side of your mug using the back of your spoon. Stir it all up and savor the rich spice symphony!
