Lighten up your hot chocolate without losing its decadence this Winter using unsweetened almond milk. This is perfect for those who are lactose intolerant and it tastes better than soy milk. Avoid all the controversy of soy products and use a nut milk instead (that is, of course if you’re not allergic). Even better make your own. It’s much easier than you think by simply soaking your raw almonds for at least 12 hours, drain, rinse, blend in a high-speed blender with water and a vanilla bean, then strain everything using a cheesecloth over a strainer.
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1/8 teaspoon sea salt
1/3 cup hot water
3 cups unsweetened almond milk
1 teaspoon vanilla extract
In a saucepan mix the sugar, cocoa powder and salt together. Then add the hot water, turn the stove on medium heat and whisk thoroughly until everything is combined with the water. Whisk frequently until everything comes to a boil to prevent caking on the sides of the saucepan.
Once everything comes to a boil, continuing stiring for two minutes.
Add the almond milk and vanilla extract, whisk and reduce the heat to low. Do not let it boil but allow everything to warm through and serve.