Almond Hot Chocolate
Prep time 15 minutes
135g bittersweet or semi-sweet chocolate, chopped
5mL unsweetened cocoa, plus more for garnish
475mL Almond Breeze Original
5mL vanilla extract
75g almonds, roasted
20g bittersweet or semi-sweet chocolate, chopped
Place the chocolate and cocoa in a mixing bowl. Bring 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 177ºC 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.
Courtesy of: Almond Board of California