Warm up with this dairy-free, almond milk, Peppermint, Hot Chocolate. Its rich, chocolatey ingredients, perfectly minty flavor, and creamy consistency will have you ditching the instant mix and sipping on this recipe all season long!
- 1 cup almonds (soaked))
- 4-5 medjool dates (pitted)
- ½ oz of an unsweetened chocolate bar
- 3 tbsp cocoa powder
- ¼ tsp peppermint extract/oil
To prepare your almond milk soak almonds in water for about 4 hours. Drain, wash and place into the filter basket. Fill Almond Cow base with water to "min" line, assemble and press the button. Transfer your almond milk into a high speed blender. Add the rest of the ingredients to the milk and blend for about 2 minutes until dates and chocolate are fully dissolved. Transfer to a jar and store in fridge for up to 4 days. Enjoy hot with a pinch of coconut cream and cocoa nibs on top.