Almond Milk Hot Chocolate
The ultimate winter indulgence is a cup of hot chocolate and who can object? Creamy, warm and chocolate-y. This dairy-free version swaps out cow’s milk for almond milk (any other nut or soy milk can be used as well), and introduces a dash of turmeric for an anti-inflammatory boost. Studies have shown that cold weather can increase inflammation— so that touch of turmeric is not only delicious, but also good for you. And don’t worry, I’ve added a touch of real dark chocolate into the mix, because it wouldn’t be hot chocolate without it, would it?
Find this recipe & article on The Purist.
Makes 2 servings
INGREDIENTS
2 cups unsweetened almond milk
¼ cup raw cacao powder
1 tsp turmeric powder, plus more for garnish
2 oz. dark chocolate, finely chopped
1 tsp maple syrup
½ tsp vanilla extract
¼ tsp kosher salt
METHOD
In a medium pot, bring milk to a boil over medium heat and whisk in cocoa, chocolate, maple syrup and salt. Continue to whisk until foamy, pour into mugs, garnish with turmeric and serve hot.