Almond Hot Chocolate

Serves 2

-2 tablespoon brown rice syrup

-2 ½ tablespoons unsweetened cocoa powder

-4 cups fresh almond milk

-1 tablespoon agave nectar

-1 teaspoon vanilla extract

-Pinch of sea salt

In a 3 quart sauce pan, gently heat the brown rice syrup and ¼ cup of the almond milk over low heat. As soon as this starts to lightly steam, whisk in the cocoa powder to form a smooth paste. Whisk for about one minute to remove any lumps. Pour in the rest of the almond milk. Heat to almost simmering, or just until it is too hot to rest your finger in comfortably. Do not boil! Whisk in the agave nectar, vanilla, and pinch of sea salt. Serve. Wonderful with a light dusting of fresh cinnamon or nutmeg on a cold, rainy night.

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