Aztec Almond Hot Chocolate

Ingredients

Serves: 486g (approx. 7 servings)

• 250g whole almonds
• 160g 70% dark chocolate
• 5g cinnamon
• 2g chili powder

• 250g whole almonds
• 500g water
• 25g agave
• 2g salt

Preparation

1. Roast 250g of whole almonds for 20 minutes at 375°F until they are toasted and release their oils.
2. Place the almonds in a food processor and grind to a coarse paste.
3. Add the dark chocolate and blend into the almond paste until smooth.
4. Add cinnamon and chili powder to taste and blend again to incorporate.
5. Continue blending until the mixture is smooth and glossy. This forms your hot chocolate base.

1. Soak 250g almonds in water overnight.
2. The next day, refresh the water and blend the almonds thoroughly in a food processor.
3. Strain through a fine muslin cloth.
4. Blend the strained milk with agave and salt. You may optionally add vanilla for extra flavor.

1. Heat the almond milk in a pot until warm.
2. Add the hot chocolate blend into the warm almond milk—adjust quantity to taste.
3. For a Belgian-style hot chocolate, use equal parts hot chocolate blend and almond milk.
4. Use a hand blender to mix thoroughly for a creamy texture.