This delicious almond milk hot cocoa is made with real chocolate and cream of coconut, and is garnished with all the goodness of an old favorite candy bar - it's a wonderfully satisfying way to warm up this winter!
Course Drinks
Cuisine American
Keyword almond hot cocoa, almond milk hot cocoa
Prep Time 15 minutesminutes
Cook Time 5 minutesminutes
Total Time 20 minutesminutes
Servings 4
Calories 405kcal
Author Erica
Ingredients
2cupsalmond milkor other nut milk, cow milk, or kefir
½cupcream of coconut
1teaspoonalmond extract
½teaspoonvanilla extract
¼cupgranulated sugar
2tablespoonsunsweetened cocoa powder
4ouncesdark chocolatechopped
Pinch of salt
⅓cupflaked or shredded coconut
¼cupchopped or slivered almonds
Whipped creamfor garnish
Mini marshmallowsfor garnish
Instructions
Combine milk, cream of coconut, extracts, and sugar in a medium saucepan set over medium heat. Stir to combine, and allow to simmer to dissolve sugar.
Add cocoa powder, chopped chocolate, and salt to milk mixture, turning up the heat to medium-high and bringing to a low boil, stirring frequently to melt chocolate and incorporate. Remove from heat and allow to cool slightly before serving.
Toast the coconut and almonds; heat a small saute pan on low, and add coconut and almonds. Stir frequently, allowing it to brown, but not burn. Remove from heat and set aside.
To serve all fancy-pants like, dip rim of mugs in whipped cream, then in a bowl filled with the cooled, toasted coconut/almond mixture.
Portion out cocoa in each mug, then garnish with a big dollop of whipped cream, mini marshmallows, and sprinkle with the toasted coconut and almonds. Enjoy!