INGREDIENTS:

• 135 g bittersweet or semi-sweet chocolate, chopped

• 5 ml unsweetened cocoa, plus more for garnish

• 475 ml Almond Breeze Almond Breeze Unsweetened Almond Milk

• 5 ml vanilla extract

Chocolate-covered Almonds:

• 75 g almonds, roasted

• 20 g bittersweet or semi-sweet chocolate, chopped

INSTRUCTIONS:

• Place the chocolate and cocoa in a mixing bowl.

• Bring Almond Breeze Unsweetened Almond Milk to a boil in a saucepan. Pour over chocolate and cocoa and whisk well to melt and make frothy. Stir in vanilla.

• If available, use a hand blender or hand mixer to make it even more frothy on top.

• Pour into mugs and serve immediately. Dust with cocoa to garnish and serve with Chocolate-covered Almonds.

Chocolate-covered Almonds:

• Place a metal bowl of chocolate on top of one inch of water in a small saucepan.

• Bring water to a low simmer; stir chocolate until melted.

• Remove pan from heat. Working quickly, dip half of each almond in melted chocolate.

• Let dry on waxed paper, and serve.

To Roast Almonds:

• Spread in an ungreased baking pan.

• Place in 177 °C oven and bake 10 minutes or until golden brown and fragrant; stir once or twice to assure even browning.

• Note that almonds will continue to roast slightly after removing from oven.