Hot Cinnamon Chocolate with Almond Milk

IMG_1579

An old favorite with a dairy-free twist, hot chocolate laced with cinnamon warms up a wintry day

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.

Ingredients
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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s