Almond milk hot chocolate

Use nutty almond milk for a twist on hot chocolate, best served with buttery biscuits
By Valentine Warner
Almond milk hot chocolate
  • Rating:
  • Serves: 2
  • Cook Time: 25 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the shortbread

  • 50 g semolina
  • 100 g plain flour
  • 50 g golden caster sugar
  • 100 g cold unsalted butter

For the hot chocolate

  • 500 ml almond milk
  • 1-2 pinches ground cinnamon
  • 4 tsp cocoa powder
  • honey, to taste


1. Preheat the oven to 150C/130C fan/gas 3.

2. For the shortbread: in a large bowl mix the semolina, flour and sugar together. Grate in the cold butter, then using a spoon, mix the ingredients together until it comes together to form a dough.

3. Shape into a log or block and cut into 1cm thick slices and arrange on a baking tray lined with baking paper. Bake for 15-20 minutes, or until light golden-brown and crisp. Set aside on a wire rack to cool completely.

4. For the hot chocolate: heat the almond milk and cinnamon together in a heavy-based pan over a medium heat until hot but not boiling. Remove from the heat.

5. Divide the cocoa powder between two mugs and add a dash of milk into each. Mix to form a paste, then pour in the remaining almond milk, stirring continuously until the cocoa is smoothly incorporated into the milk. Sweeten with honey to taste. Serve with shortbread.

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