“A simple but oh so yummy recipe from the Almond Board of California.”

Ingredients Nutrition

  • 2 cups almond milk (unsweetened)
  • 6 ounces bittersweet chocolate, chopped (or 6 ounces semi-sweet chocolate)
  • 1 teaspoon unsweetened cocoa, plus more for garnish
  • 1 teaspoon vanilla extract
  • Chocolate-Covered Almonds
  • 12 cup almonds, roasted
  • 2 ounces bittersweet chocolate, chopped (or semi-sweet)


  1. Place the chocolate and cocoa in a mixing bowl. Heat almond milk 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.
  2. Dust with cocoa to garnish and serve with Chocolate-Covered Almonds.
  3. Chocolate-Covered Almonds:.
  4. 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.
  5. To Roast almonds: Spread in an ungreased baking pan. Place in 350ºF 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.

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