TOTAL TIME: 10 minutes
ACTIVE TIME: 10 minutes
MAKES: 4 servings

During my first winter as a new mom, when Baby V was still waking up throughout the night, and I was in total zombie mode, I dreaded the early sunsets of January.

I came up with this cinnamon-almond hot chocolate recipe as a sweet treat to brighten up those cold, dark afternoons.

I’ve since learned that this recipe is not just a hit with sleep-deprived parents but also a great lower-sugar, extra-creamy hot chocolate recipe that kids will go wild for.

Need an extra boost? Swap in coffee for half of the milk.

Cinnamon-Almond Hot Chocolate Ingredients

Hot Chocolate

4 cups unsweetened almond milk
1/4 cup creamy almond butter
1/4 cup cocoa powder
1/4 cup maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Dash of salt
1/4 cup vegan chocolate chips

Optional Toppings

Vegan marshmallows
Cinnamon sticks

Instructions

1. Heat the almond milk in a small saucepan over medium-low heat.

2. Add the almond butter, cocoa powder, maple syrup, cinnamon, vanilla extract, and salt, and whisk every 30 seconds or so until the mixture is smooth and almost simmering, 4–5 minutes.

3. Add the chocolate chips and whisk for about 1 more minute, until they melt.

4. Transfer to mugs, top with marshmallows (if using), and add a cinnamon stick (if using) to each mug to stir with.

Note: If your almond butter is less creamy and more grainy, you may want to blend the almond milk and almond butter together before warming the hot chocolate.

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Well Being Journal adapted the above excerpt from The Colorful Family Table by Ilene Godofsky Moreno. Copyright © 2019 by Ilene Godofsky Moreno. Published with permission from BenBella Books.