2 soy or rice milk
4 Ounces bittersweet (not unsweetened ) or semi-sweet vegan choclate, chopped
3 2X1 inch orange peel strips (orange part only)
1/2 teaspoon instant espresso powder or instant coffe powder
1/8 teaspoon ground nutmeg
Combine all ingredients in heavy medium saucepan.Stir over low heat until chocolate melts. Increase heat and bring just to a boil, stirring often.
Remove from heat and whisk untily frothy. Return to heat and bring to boil again. Remove from heat; whisk until frothy. Repeat heating and whisking once again. Discard orange peel. (Can be prepared 2 hours ahead. Let stand at room temperature. Before serving, bring just to boil, remove from heat and whisk until frothy.) Pour hot chocolate into mugs, 2 servings.