As I shared on Friday, I’ve been dairy-free for nearly a year. The hardest part of this transition was in weaning myself off of cream in my tea—and in perfecting a new, dairy-free hot chocolate recipe.
I’m going to be honest, it took a bit to get used to. But now that I am used to it, I love it. When I make my husband’s hot chocolate with cream and taste-test it before handing it over, I’m immediately cured of any sentimentality for the dairied version.
I have a milk frother, which is awesome, but you could also make this stove-top in a saucepan. The important thing to remember is to pour hot water on the cocoa mixture to bring out the chocolatey flavour.
Dairy-Free Hot Chocolate
Makes: 1 x 12-oz mug.
7 oz. (3/4 c + 2 tbsp) unsweetened almond milk. Brand makes a difference. I prefer Silk.
3 rounded tsp. cocoa
2-3 tbsp. maple syrup
1 tsp. vanilla (P.S. I make my vanilla by steeping vanilla beans in vodka for at least a month. So much more economical than buying vanilla extract!)
4 oz./1/2 c boiling water
Boil water in kettle. Heat almond milk in frother without frother ring. (I find almond milk “froths” plenty without it.)
Mix cocoa, maple syrup, and vanilla in a small mixing bowl with a spiral whisk until there are no lumps. Pour boiling water over top and whisk until smooth.
Add almond milk, pour into mug, and enjoy.
Stove top version:
Boil water in kettle. In small saucepan, whisk cocoa, maple syrup, and vanilla until smooth. Pour boiling water over top and whisk.
Add almond milk. Heat over medium heat, whisking often, until steamy and frothy.
Pour into a mug and enjoy.
If you’re not opposed to dairy, check out my healthier-than-storebought Hot Chocolate recipe made with cream.