Hot Chocolate

 Serves 2

  • 1 1/4 teaspoon cornstarch, optional but provides lusciousness
  • 3 tablespoons unsweetened cocoa powder or 6 oz semisweet or bittersweet chocolate
  • 3 cups unsweetened almond milk (or dairy milk)
  • 1 1/2 tablespoons honey or maple syrup, more to taste
  • 1/4 teaspoon vanilla extract
  • Pinch of sea salt
  • Chocolate chips, optional 

  • Optional: 
  • Dash of peppermint extract stirred in, top with whipped cream, mini marshmallows, dusting of cinnamon or nutmeg

  • Add the cornstarch and cocoa powder to a medium pot along with about ½ cup of the milk. Whisk well until no lumps remain. Whisk in the remaining milk and place the pot over medium heat. Bring the milk mixture to a low simmer, whisking frequently, until slightly thickened, about 5 minutes. Remove from heat, add the rest of the ingredients and whisk to combine and serve immediately. 

  • Store leftovers in the fridge up to 3 days; reheat gently, do not boil.

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