Yield: 6 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Unsweetened cocoa powder |
| ½ cup | Sugar |
| 1 dash | Salt |
| ½ cup | Water |
| 6 cups | Vanilla soy milk |
| \N \N | ;tofu whipped cream; opt |
| \N \N | ;cinnamon sticks; opt |
In a 2 quart saucepan, stir together the cooca, sugar, and salt until well blended. Add the water and stir until smooth. Cook the mixture over med heat until boiling, stirring constantly with a spoon or wire whisk. Lower the heat and cook 2 mins more, stirring constantly.
Stir in the soy milk and heat until tiny bubbles form around the edge, stirring constantly. Remove the pan from the heat. Beat with a wire whisk or electric mixer until smooth and foamy, then pour into 8 ounce mugs.
Top with whipped tofu and garnish with cinnamon sticks.
From The Compassionate Cook by PETA and Ingrid Newkirk Typed by Lisa Greenwood
Submitted By LISA GREENWOOD On 07-22-95