73! That might be the average temperature in Florida at this time of year, but it’s also the amount of snow (in inches) that Boston received in the last 3 weeks. The first thing that comes to mind on these chilly, snowy days, is a luscious, creamy cup of hot chocolate. This recipe happens to be dairy-free and absolutely delicious!
- 2 cups unsweetened almond milk
- 1 can coconut milk (I like the Native Forest Unsweetened Organic Coconut Milk)
- 1 vanilla bean, split lengthwise and seeds scraped (or Nielsen-Massey makes a vanilla bean paste)
- 3 ounces dark chocolate (80% cocoa or higher, if possible)
- 2 tablespoons unsweetened cocoa powder
- 1/4 cup honey (optional or to taste)
Heat the almond milk, coconut milk, vanilla bean (seeds and pod or paste) in a saucepan over medium-high heat. Bring mixture to a boil and then reduce the heat to low and let it simmer for 10 minutes. Strain the mixture, if you’re using the vanilla bean and pod, and return the mixture to the pan.
Whisk in the chocolate, cocoa powder and honey. Warm for 5 minutes, whisking occasionally, until the chocolate is melted and the hot chocolate is thick and creamy. Sprinkle with a dusting of cocoa powder. Makes 4 servings.
Source: Against All Grain