Almond Hot Chocolate


Almond Hot Chocolate



5 minutes


  • 135 g bittersweet or semi-sweet chocolate, chopped

  • 5 ml unsweetened cocoa, plus more for garnish

  • 475 ml Almond Breeze Almond Breeze Unsweetened Almond Milk

  • 5 ml vanilla extract

Chocolate-covered Almonds:

  • 75 g almonds, roasted

  • 20 g bittersweet or semi-sweet chocolate, chopped


  • Place the chocolate and cocoa in a mixing bowl.

  • Bring Almond Breeze Unsweetened Almond Milk to a boil in a saucepan. Pour over chocolate and cocoa and whisk well to melt and make frothy. Stir in vanilla.

  • If available, use a hand blender or hand mixer to make it even more frothy on top.

  • Pour into mugs and serve immediately. Dust with cocoa to garnish and serve with Chocolate-covered Almonds.

Chocolate-covered Almonds:

  • Place a metal bowl of chocolate on top of one inch of water in a small saucepan.

  • Bring water to a low simmer; stir chocolate until melted.

  • Remove pan from heat. Working quickly, dip half of each almond in melted chocolate.

  • Let dry on waxed paper, and serve.

To Roast Almonds:

  • Spread in an ungreased baking pan.

  • Place in 177 °C oven and bake 10 minutes or until golden brown and fragrant; stir once or twice to assure even browning.

  • Note that almonds will continue to roast slightly after removing from oven.


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