Mexican Salted Caramel Cocoa

It is the perfect time for hot chocolate – at least where I’m at. I typically associate fall with food – pumpkins, cocoa, apples, caramel, etc. This beverage is not one that will compare to a package of powdered mix for multiple reasons. First, it has natural, simple ingredients without preservatives. Second, it is much richer and thicker, not watered down or bland. Third – it just tastes better!!! Makes 2 servings

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2 cups almond milk

1/2 tsp sea salt

1 Tbsp coconut sugar or honey

2 oz mexican chocolate (I love Taza stone ground brand)

 

In a large saucepan, heat ingredients on low. You just want to heat it enough that the chocolate has melted and is warm to drink. Pour into mugs and serve!

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