Honey Almond Spanish Hot Chocolate Food

HONEY & ALMOND SPANISH HOT CHOCOLATE

Steps:

• In a saucepan, whisk together cocoa, cornstarch and water.
• Whisk in the honey and gradually add milk, vanilla and almond extracts, whisking constantly over medium heat until smooth and slightly thickened.

HONEY HOT CHOCOLATE

Steps:

• In a sauce pan, stir together and heat over medium heat first three ingredients until smooth.
• Slowly whisk in milk and then honey (taste and add extra honey if desired)
• Stir and heat to desired warmth. DO NOT BOIL.
• Pur into mugs.
• optional: sprinkle with a touch of cinnamon and nutmeg.

ALMOND BUTTER HOT CHOCOLATE

Steps:

• Combine almond milk, cacao powder, stevia powder, almond butter, and cinnamon in a small pot over medium heat; cook, whisking occasionally, until mixture is hot, about 5 minutes.

SPANISH HOT CHOCOLATE

Steps:

• If your chocolate is in a bar form, chop or grate. Solid bars do not melt well.
• Put chocolate, milk and sugar in a heavy saucepan over low heat. Whisk slowly until the chocolate melts and sugar dissolves.
• When it is smooth and steamy, put into mugs and top with a little cinnamon.

HONEY ROASTED ALMONDS

Steps:

• Spread almonds in a single layer on a baking sheet and place in a cold oven.
• Turn oven on to 350 degrees F (175 degrees C). Bake almonds, stirring occasionally, until light tan and fragrant, 12 to 15 minutes. The nuts will continue to cook after removing from oven.
• Meanwhile, mix sugar and salt together in a small bowl; sprinkle about 1 tablespoon sugar mixture into a large bowl.
• Stir honey, water, and almond oil together in a saucepan; bring to a boil. Add almonds; cook and stir until almonds have absorbed all the liquid, about 5 minutes.
• Transfer coated almonds to the large bowl sprinkled with sugar mixture. Sprinkle remaining sugar mixture over almonds; toss to coat evenly.
• Spread almonds onto waxed paper to cool completely. Store at room temperature in a tightly covered container or plastic bag.