Pecan-Rimmed Hot Cocoa
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.
- 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)
(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.
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!
Nutrition Information: A festive beverage with antioxidant-rich cacao and low amounts of added sugar.
Fat: 12 g
Protein: 2 g
Carbohydrates: 16 g
Fiber: 0 g
Added Sugar: 3 g
Sodium: 75 mg