Almond Milk Hot Cocoa
Serves 3
Hot cocoa is the epitome of what a hot beverage should be: sweet, silky, comforting, and nostalgic. There are so many versions of this infamous drink, and yet this version always seems to keep me coming back. The almond milk gives this just the right amount of nuttiness to give it a little something extra. The result is a perfectly rich and delectable hot chocolate treat.
Tips and Tricks
This recipe is very easily adaptable. If you don’t like the ratio of cocoa to sugar, just add a little bit more or less of either until you get it where you like it. Taste test often until it tastes perfect.
Though I use almond milk here because of its silkiness and subtle nutty flavor, you certainly don’t have to use this milk alternative. Feel free to substitute with another alternative, or make with water instead.
If you’d like to make this a Mexican hot chocolate, just dash a little cinnamon in at the end. Taste test to make sure it’s how you like it before serving.
Ingredients:
6 cups almond milk
6 tbsp cocoa (can be Dutch-process or any cocoa you have lying around)
9 tbsp unrefined cane sugar
Directions:
Place the almond milk in a small saucepan over medium-low heat. Add the cocoa tablespoon by tablespoon and start whisking into the milk until it’s just slightly incorporated.
Add the sugar and whisk until everything is fully incorporated and there are no more clumps. Whisky slowly, but constantly so that everything is smooth. Taste test to make sure you have the right ratio of cocoa to sugar.
Keep whisking until the mixture is hot enough to your liking. Do not let the mixture come to a boil!
Once you’re satisfied, take off the heat, and serve.
