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Almond Joy Hot Cocoa is like eating a yummy candy bar, only it will warm you up on a chilly day! It is thick, creamy and delicious! I love a hot cup in the afternoon or as my after dinner treat. Now here is the best part! My daughter also loves hot cocoa, but unfortunately she often suffers from post-dairy digestive discomfort (PD3) so she doesn’t get to have it very often. Until now that is! I recently discovered The a2 Milk Company™ and she has been enjoying milk and hot cocoa ever since, without experiencing PD3! Now a2 Milk® doesn’t contain the a1 protein (found in cow’s milk), which can cause many symptoms similar to lactose intolerance. Milk digestion problems are often caused by the A1 protein, not lactose. You can find out more about this at the a2 Milk® website. I purchased it at Sprouts market but you can check the store locator to find a2 Milk® near you.
Almond Joy Hot Cocoa
- 2 Cups a2 Milk®
- 1/2 Cup Organic Coconut Milk (canned)
- 3 TBSP Cocoa Powder
- 2-3 TBSP Hot Water
- 3 TBSP Sugar
- 1/4 TSP Almond Extract
- Non-Dairy Whipped Topping or Marshmallows, optional.
Begin by adding the cocoa to a medium sauce pan, over medium-low heat. Using a whisk, slowly add hot water to dissolve. Add the organic coconut milk next, then the sugar. Continue to whisk the mixture until smooth. Once well blended, add 2 cups of a2 Milk®. Continue to heat until desired temperature is reached, while continuing to stir. Remove from heat and serve!
I decided to serve mine with non-dairy whipped topping. A fun way to serve it in your Almond Joy Hot Cocoa is to create frozen whipped topping cut outs. To make this, be sure your tub of non-dairy whipped topping is frozen. Remove from the container and slice across in about 3/4-1 inch thickness. Then use a small cookie cutter and press out the shapes. Place back in the freezer for about an hour before use. Keep frozen!
How will you serve your Almond Joy Hot Cocoa? I’d love to hear in the comments below!