Have you ever made a hot chocolate using real dark chocolate instead of cacao powder? It makes the whole difference. It’s thick, creamy and super chocolaty. It makes the perfect afternoon treat on a cold, chilly day.
Instead of being made with water, this hot chocolate uses almond milk. If you dislike almond milk, you can always use coconut or even organic whole milk. Making your hot chocolate with milk will make it richer and more satisfying. If you like your hot chocolate thinner, simple add more milk.
The quality of the chocolate is important. You want a favor a good quality dark or extra-dark chocolate. You can do a tablet or even use truffle – it’s up to you. I personally like to use 85% dark chocolate. And because you mix it up with milk, it won’t be bitter at all.
If it’s not sweet enough for you, you can always add a little honey, maple syrup or brown sugar, and if you like, add a pinch of cinnamon and/or nutmeg, vanilla and pink Himalayan salt to balance flavors.
Real Hot Chocolate
- 2 ounces dark chocolate (I like to use 85% dark chocolate)
- 1 tablespoon pure maple syrup, honey or coconut or brown sugar
- Pinch cinnamon
- Pinch Himalayan salt
- 1 cup unsweetened almond or coconut milk
- ¼ teaspoon non-alcoholic vanilla (optional)
- In a small sauce pan, over low heat, melt chocolate by stirring constantly with a silicone spatula.
- When completely melted, whisk in maple syrup, cinnamon and salt, and stir to combine.
- Slowly and gradually add almond milk, whisking constantly.
- Heat it up gently. Do not boil.
- Turn off heat, add in vanilla if using.
- Pour into your favorite mug and enjoy.