Ancient native american cultures knew that chocolate laced with cinnamon was a perfect combination. Almond milk makes this version creamy and dairy-free. A sprinkle of cinnamon adds a dash of spice along with a cinnamon “swizzle” stick. Or try Mexican-style cinnamon chocolate which has a courser texter. I like northeast local Taza stone-ground chocolates hand crafted in Massachusetts.
1 cup almond milk plus 2 tablespoons
1 heaping tablespoon Dutch-processed cocoa powder or 1 dark chocolate or cinnamon chocolate Taza 1.3 oz disc.
1 tablespoon granulated sugar, honey or agave (omit if using the Taza disc)
1 dash of cinnamon (optional)
1 cinnamon stick
Heat the almond milk in a small pan on medium high heat before letting it simmers or boils. Stir the cocoa powder, sugar or honey and cinnamon plus 2 tablespoons milk to form a paste in a large mug, or add finely chopped mexican-style chocolate omitting the extra milk. Pour the hot milk into the mug and stir thoroughly. If the cocoa or chocolate is not fully dissolved, pour the milk back in the pan and heat for one minute. Optional: froth with a wisk or Mexican molinillo. Add a cinnamon “swizzle” stick and let steep 2 minutes till serving.