I specify almond milk here but it’s also lovely with cow’s milk just ensure it’s full fat as it needs to be luscious enough to carry the cocoa powder and melted chocolate. If you’re buying almond milk I recommend the unsweetened one without preservatives. The cinnamon and vanilla paste add their own special identity and are ingredients I usually have to hand, but if you don’t it’s still beautiful without them.
- Yield: 3 Servings
- 1½ cups (375 ml) almond milk, preferably homemade
- 1 tablespoon pure cocoa powder
- 50 g dark chocolate (70% cocoa solids), finely chopped
- ½ teaspoon vanilla bean paste
- Pinch of ground cinnamon
- Pinch of sea salt flakes
- 1 tablespoon raw honey (optional)
- 6 sprigs mint, leaves picked
- Place the almond milk and 1 cup (250 ml) water in a medium saucepan. Add the cocoa, chocolate, vanilla, cinnamon, salt and honey, if using.
- Bring to just below the boil, stirring regularly. Tear the mint leaves and divide half of them among 3 mugs. Pour over the hot chocolate, scatter with the remaining mint and serve.