Almond Hot Chocolate

Serves 1


  • 135 g bittersweet or semi-sweet chocolate, chopped
  • 5 ml unsweetened cocoa, plus more for garnish
  • 475 ml Almond Breeze Almond Milk Sweetened Original
  • 5 ml vanilla extract


Chocolate-covered Almonds:

  • 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 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.

Download recipe PDF Share this recipe Back to Recipes