In case you haven’t heard, it’s Parisian Girl Winter. We’re stepping out in our chicest minimalist outfits, embracing artfully air-dried (aka heatless) hair, and going minimal with the makeup—save for a painted red lip. And our drink order? A French hot chocolate: warming, decadent, and ideal for pastry dipping.

Though the beverage boasts a certain appeal when ordered at a café, crafting your own makes personalizing the classic recipe an easy affair. We, for example, will be having ours minus the dairy, and we’ll be looking to this recipe from Emily Daniels for at-home inspiration—hers inspired by iconic the drinking chocolate at Paris’ iconic Angelina.

This silky iteration subs standard milk and cream for almond and coconut, the two combining for a rich, tasty, and sustainable finish—particularly with chocolate enhanced by espresso powder, maple, and vanilla. Finish with coconut whip, and you have an indulgent, low-impact treat primed for offering a luxurious note to even the starkest of winter days.

Here, a dairy-free hot chocolate recipe that will make all of your Rue de Rivoli daydreams come true.

How to Make Dairy-Free French Hot Chocolate

Ingredients:

3/4 cup almond milk
1/4 cup canned coconut milk or cream (the thick cream on top of chilled/unshaken can only)
3.5-4 oz high-quality dark chocolate, chopped (about 3/4 cup)
1-2 Tbsp maple syrup
Splash vanilla extract
Pinch of salt
Pinch of cinnamon
Coconut whip cream, chocolate shavings, and flaky salt to serve

Instructions:

1. Add milk, chocolate, syrup, vanilla, espresso powder, and salt to a saucepan.

2. Heat over medium until chocolate is fully melted. (Don’t allow it to reach a boil, as this will cause separation. If separation occurs, whisk vigorously.)

3. Pour into mugs or a to-go tumbler. Top with coconut whip, chocolate shavings, and flaky salt to serve.