If you’re vegan, lactose intolerant, or simply looking to warm up a cup of hot chocolate without the heavy caloric intake, try this low-fat, creamy recipe this winter.
Getting the Creamy Smoothness
The trick to this recipe is using arrowroot or cornstarch to give the liquid a silky texture. You need to mix the cornstarch or arrowroot with a few tablespoons of almond milk, coconut milk or any other nut milk you prefer until perfectly smooth and combined. Then you add this into the rest of your milk in a heavy-bottomed saucepan on medium to high heat.
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Try Other Flavors
While this recipe calls for chocolate-flavored almond milk, feel free to play around with other flavors. Make it a Mexican hot chocolate by adding cinnamon and cayenne pepper. For a citrus flavor, add in orange zest or to celebrate the flavors of fall, stir in a couple of tablespoons of canned pumpkin.
The Final Froth
Once you’ve heated your almond milk on medium to high heat with the cornstarch or arrowroot powder, the recipe calls that you pour the mixture over your pieces of chocolate in a glass bowl to melt it all slowly. That’s when I added my cinnamon and nutmeg powder.
If you’re up for it, go with a dash of vanilla extract for a richer flavor. I used a milk frother (that you can buy at any kitchen supply store) to give my cup of hot chocolate a bit of what Italians call “crema” — the foam on top. I topped off the creation with a marshmallow, and my daughter and I sat down to enjoy our drinks.
This creamy hot chocolate recipe is kid-approved and sophisticated enough to serve to adults. Cozy up in front of the fireplace with a steaming mug and relax away your afternoon — there’s no better way to spend your day!
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