Hot Cocoa Recipe

Almond milk: A dairy-free milk alternative that adds a nutty flavor and creamy texture to the hot cocoa.

Cocoa powder: Provides the rich, chocolatey base for the drink.

Maple syrup: A natural sweetener that adds a unique depth of flavor.

Vanilla extract: Enhances the overall flavor profile with a hint of vanilla.

Salt: A pinch of salt helps to balance and enhance the sweetness and chocolate flavor.

When whisking the almond milk and cocoa powder together, make sure to sift the cocoa powder first to avoid any lumps. This ensures a smoother texture in your hot cocoa. Additionally, warming the almond milk slightly before adding the other ingredients can help them dissolve more easily, resulting in a more cohesive and creamy beverage.

• almond milk - Substitute with oat milk: Oat milk has a creamy texture and mild flavor that works well in hot cocoa.

• almond milk - Substitute with soy milk: Soy milk is rich and creamy, making it a good alternative for a thicker hot cocoa.

• cocoa powder - Substitute with carob powder: Carob powder has a naturally sweet flavor and can be used as a caffeine-free alternative to cocoa powder.

• maple syrup - Substitute with agave nectar: Agave nectar is a natural sweetener with a mild flavor that blends well in hot beverages.

• maple syrup - Substitute with date syrup: Date syrup is a natural sweetener with a rich, caramel-like flavor that complements the cocoa.

• vanilla extract - Substitute with almond extract: Almond extract adds a nutty flavor that pairs well with chocolate.

• vanilla extract - Substitute with coconut extract: Coconut extract provides a tropical twist to the hot cocoa.

• salt - Substitute with sea salt: Sea salt enhances the flavor of the cocoa and adds a subtle mineral taste.

• salt - Substitute with pink Himalayan salt: Pink Himalayan salt adds a unique flavor and contains trace minerals.

• Allow the hot cocoa to cool to room temperature before storing. This prevents condensation, which can dilute the flavor.
• Transfer the cooled hot cocoa into an airtight container. Mason jars or BPA-free plastic containers work well.
• Store the container in the refrigerator. The hot cocoa will stay fresh for up to 3-4 days.
• When ready to enjoy, reheat the hot cocoa on the stovetop over medium heat, whisking occasionally until hot. Avoid boiling to maintain the creamy texture.
• For freezing, pour the cooled hot cocoa into freezer-safe bags or containers, leaving some space for expansion.
• Label the containers with the date to keep track of freshness. The hot cocoa can be frozen for up to 2 months.
• To thaw, place the frozen hot cocoa in the refrigerator overnight. Reheat on the stovetop over medium heat, whisking until smooth and hot.
• If the texture changes slightly after freezing, a quick whisk or blend can help restore its creamy consistency.

• Stovetop Method:

  1. Pour the leftover hot cocoa into a small saucepan.
  2. Heat over medium-low heat, stirring occasionally to prevent any scorching.
  3. Once it reaches your desired temperature, pour into a mug and enjoy.

• Microwave Method:

  1. Transfer the hot cocoa to a microwave-safe mug or bowl.
  2. Heat on high for 30 seconds, then stir well.
  3. Continue heating in 15-second intervals, stirring in between, until it’s hot enough.

• Double Boiler Method:

  1. Fill a pot with a couple of inches of water and bring to a simmer.
  2. Place a heatproof bowl with the leftover hot cocoa over the simmering water, ensuring the bottom of the bowl doesn’t touch the water.
  3. Stir frequently until the hot cocoa is warmed through.

• Slow Cooker Method:

  1. Pour the leftover hot cocoa into a slow cooker.
  2. Set to low heat and cover.
  3. Stir occasionally until it reaches the desired temperature, which may take about 30 minutes to an hour.

• Saucepan: Use this to combine and heat the ingredients over medium heat.

• Whisk: Essential for mixing the almond milk, cocoa powder, maple syrup, vanilla extract, and salt together smoothly.

• Measuring cups: Necessary for accurately measuring the almond milk.

• Measuring spoons: Use these to measure the cocoa powder, maple syrup, vanilla extract, and salt precisely.

• Mugs: Pour the hot cocoa into these for serving and enjoying.

• Stove: The heat source for warming the mixture in the saucepan.

Pre-mix dry ingredients: Combine cocoa powder and salt in advance and store in a sealed container. This way, you can quickly add them to the almond milk when ready.

Use a microwave: Heat the almond milk in the microwave for 2-3 minutes instead of using a saucepan. Then, whisk in the cocoa powder, maple syrup, vanilla extract, and salt.

Batch preparation: Double or triple the recipe and store the extra hot cocoa in the fridge. Reheat individual servings as needed.

Electric frother: Use an electric frother to quickly mix and heat the hot cocoa ingredients directly in your mug.