This dairy-free hot chocolate recipe from the New York Times sounds excellent for your regular or vegan Valentine.

Coconut Hot Chocolate
By MELISSA CLARK
Time: 15 minutes

2 tablespoons unsweetened cocoa powder
1 15-ounce can coconut milk
1/4 cup dark brown sugar
Pinch kosher salt
1 ounce bittersweet chocolate, chopped (about 1/4 cup)
1 teaspoon vanilla extract

1. Whisk cocoa into 1/3 cup boiling water.

2. In a saucepan, combine coconut milk, brown sugar and salt. Simmer, stirring, until sugar is dissolved, about 2 minutes. Whisk in hot cocoa and chocolate until smooth. Stir in vanilla. Serve with topping if you like.

Yield: 2 servings.

Elsewhere on nytimes.com: the Chocolate topic page, with the (dirty-sounding) Chocolate Navigator.

Photo of Chocolopolis hot chocolate with peppermint marshmallow by ChrisB from The Stranger's flickr pool.