Here's a rich, creamy hot cocoa recipe that's dairy free and full of antioxidant-rich cacao. You'll love the scent coming from your stovetop! Servings: 6. Skill Level: Beginner.
Ingredients
- 20 oz. unsweetened almond milk
- 3/4 cup chocolate chips, 85% cacao or higher (you can also chop up a chocolate bar)
- 1 tsp. pure vanilla extract
- 1/8 tsp. ground cinnamon
- 1 Tbsp. honey
- 1/4 cup pecans, toasted or candied (optional)
- 4 tsp. shredded unsweetened coconut, toasted (optional)
Instructions
(Optional) Toast Coconut & Pecans
- In a dry saute pan, toast coconut over medium heat until it just turns light brown (this should only take a few minutes). Remove from heat and set aside. Chop finely before rimming the glass.
- Follow a similar process to toast the pecans (or use your preferred method to toast or candy them). Add pecans to a dry skillet over medium heat and toast until just barely fragrant and the color deepens slightly, about 2-5 minutes, stirring constantly to avoid burning. Remove from heat and set aside.
Hot Cocoa
- Place a medium saucepan over medium heat. Add almond milk and chocolate. Whisk.
- Once the chocolate is thoroughly melted and whisked together, add the cinnamon, vanilla, and honey. Whisk until well combined.
- Continue to heat and whisk until everything is fully melted and heated to your desired temperature. Turn heat off.
Rim the Glasses (Before Pouring)
- To rim the glasses, wet the rim of the glass you're using. Place the minced toasted or candied pecans in a small plate. Place the wet rim of the glass onto the pecans so each glass is covered.
- Pour or ladle beverage into glass. Top with toasted coconut if desired. Enjoy!
Notes
Nutrition Information: A festive beverage with antioxidant-rich cacao and low amounts of added sugar.
Calories: 190
Fat: 12 g
Protein: 2 g
Carbohydrates: 16 g
Fiber: 0 g
Added Sugar: 3 g
Sodium: 75 mg
Fat: 12 g
Protein: 2 g
Carbohydrates: 16 g
Fiber: 0 g
Added Sugar: 3 g
Sodium: 75 mg