You'll need this amount person. The key to making a velvety hot chocolate is slightly warm the almond milk and chocolate buttons and whisk until fully heated. It will get a nice frothy layer on the top. I love a sprinkle of Ceylon cinnamon on top for a Mexican-style hot chocolate. Cinnamon that is not labeled from Ceylon, is toxic to the body and should only be consumed in small amounts. *I buy a large bag of couverture chocolate disks/buttons (callets) that chefs use to melt for desserts or chocolate making, as it's more economical and contains cocoa butter over vegetable oils found in many chocolate bars.

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Swap: 1 Tablespoon raw cocoa powder for 100% dark chocolate.

Diabetic-friendly: omit coconut sugar. Swap a few drops liquid stevia OR heat almond milk with 2 dates (discard dates after heating for a hint of sweetness)

Per serving:

5 couverture dark chocolate disks/buttons (6 grams)

1 cup (250ml) almond milk

1 Tablespoon coconut oil

pinch sea salt

1 Tablespoon coconut sugar

1/4 teaspoon vanilla extract

Optional: sprinkle Ceylon cinnamon

Method:

Place the chocolate buttons, almond milk, coconut oil, sea salt & coconut sugar into a small saucepan and heat over low heat for approximately 2 minutes.

Once the chocolate has begun to melt,  whisk the chocolate constantly until the chocolate as fully melted into the almond milk and is frothy.

Place the vanilla extract into your mug (& cinnamon if you wish).

Pour the hot chocolate into your mug, stir & enjoy.