Hot Cocoa with Almond Milk
This dairy-free take on a classic compromises nothing in taste and can be made with any soy, rice, or nut milk.
- Servings: 4
Source: Martha Stewart Living, December 2007
- 4 cups unsweetened almond milk
- 2 cinnamon sticks, split lengthwise
- 1/4 cup unsweetened natural cocoa powder
- 2 ounces dark chocolate (preferably at least 70 percent cacao), finely chopped
- 1/4 cup granulated sugar
- 1/4 teaspoon coarse salt
Bring milk and cinnamon sticks to a boil over medium heat. Reduce heat, and simmer gently for 10 minutes. Remove cinnamon sticks, rinse, and reserve.
Whisk in cocoa, chocolate, sugar, and salt, whisking vigorously until mixture is foamy, 1 to 2 minutes. Divide among mugs. Garnish with cinnamon sticks.