Nothing cheers me up like hot cocoa... especially after being outside in the cold!
I've been trying to figure out a recipe for hot chocolate for two big reasons.
ONE, because it's alllll I've craved for the last part of this pregnancy (and I think the 7-11 down the street has my name memorized by now)... and
TWO, because as soon as I tried this hot cocoa, it took me RIGHT back to the days I lived in Spain when I studied abroad in college. We'd get a group of us students together and go treat ourselves to "chocolate con churros" at the restaurant across the street from the city park. If you've never had Spanish hot chocolate, you're in for a treat. It's rich, thick, and creamy, and you'll be satisfied with a smaller serving (because it's so rich!), but the chocolate taste is SO WORTH IT.
Fun part about this recipe, is that it's also dairy/gluten free for all you out there who need that too. You'll love it, and I hope it keeps you warm this winter season!
Yields: 3 cups... so 3-4 servings
1 cups unsweetened vanilla almond milk *Califia Farms is my favorite brand by far!
1 (13.5 oz.) can lite coconut milk
1/3 cup dark chocolate chips *for all you dairy free peeps out there, substitute your favorite dairy free chocolate chips
1 Tbsp. + 1 tsp. natural cocoa powder (you can start with 1 Tbsp. and add from there)
a pinch of salt
1/2 - 1 tsp. vanilla extract
1/4 tsp. peppermint extract *optional
1. Combine almond milk and coconut milk in a medium saucepan over medium heat and heat for 5 minutes, stirring occasionally.
2. Add the chocolate chips and cocoa powder and whisk until smooth. Heat for another few minutes, stirring the whole time. The chocolate should melt and become smooth. It will be thick and creamy.
3. Add in your vanilla and peppermint extract, if you choose. Now it's ready to pour into your favorite mugs and ENJOY! Add desired toppings and serve!
*You can store this in an airtight container in the refrigerator for up to one week. Just reheat when you are ready to serve.
*My husband enjoys this thinned out a little bit, and so I've also added more almond milk and regular milk to it before, and it's still been delicious!