Almond Hot Chocolate

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a