DAIRY-FREE: use a dairy-free milk option like oat or almond milk. Also, I often adjust the liquid ratio to use ½ cup water and ½ cup dairy-free milk.
To keep this recipe vegan, use maple syrup instead of honey.
Feel free to modify as you please. For example, to make this a Mexican hot chocolate, add a pinch of cayenne. For a pumpkin spice option, add a tablespoon of pumpkin puree and/or a ½ teaspoon of pumpkin pie spice. For a caffeine-free peppermint mocha, add a drop or two of peppermint extract or essential oil.
For extra chocolate-y kick, melt a piece of dark chocolate in the hot chocolate before whisking.
This recipe is easily doubled (or tripled) to share!