Call me old fashioned, but I like to drink.
Especially when it’s cold outside, and even more so when it means I can have alcohol and chocolate at the same time. If you couldn’t tell, I made this treat over the weekend, and paired it with some dark chocolate cookies. They were perfect to dip into the cocoa, FYI.
This isn’t my first time at the spiked cocoa rodeo. No, no, I’ve been perfecting this recipe for years. You see, I’ve become somewhat lactose intolerant in my old age, which means that I get to find all sorts of creative ways to work around dairy.
And since this recipe is dairy-free, it tastes a lot less heavy than a lot of other cocoas. Which is great, because you can drink up and not feel like you have to lie down after. Here’s how you can make it for yourself:
- 1/2 cup of Frangelico, which is a hazelnut liquor
- 1/2 cup Brandy
- 2-3 tablespoons of hot cocoa mix to taste (I used the Aztec cocoa mix from Trader Joe’s)
- 2 cups of Almond milk
- In a small saucepan, combine the almond milk and cocoa powder. Stir until it’s well mixed.
- Stir occasionally for 3-4 minutes over medium heat. Bring the mixture to a warm temperature, but make sure it doesn’t boil.
- Add in the Frangelico and brandy, stir and let it heat for another 3-4 minutes.
- Pour the drink into two mugs, serve with cookies, and enjoy!