Skip to main content
Epicurious
Bon Appétit

Revamped Hot Chocolate

Recipe information

  • Yield

    Makes 2 servings

Ingredients

2 cups unsweetened almond milk
2 tablespoons agave syrup (nectar)
3 tablespoons tahini
1 1/2 ounces chopped bittersweet chocolate

Preparation

  1. Heat 2 cups unsweetened almond milk and 2 tablespoons agave syrup (nectar) in a small saucepan, whisking to dissolve syrup, until steaming. Add 3 tablespoons tahini and 1 1/2 ounces chopped bittersweet chocolate; whisk until smooth.

TagsHot ChocolateBeveragesAlmondNutTahiniChocolateGluten FreeNonalcoholicVeganEasyQuick5 Ingredients or FewerSimmerFallWinterBon Appétit
Read More
All the Recipes From Bon Appétit’s Summer Issue
We’ve got grilled lemongrass chicken, a fresh tomato michelada, and stonefruit salami panzanella.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Chicken Salad With Grapes and Walnuts
This chicken salad nails it—creamy, herby, and endlessly riffable.
Edna Lewis Recipes to Add to Your Repertoire
Like “spectacular” breakfast shrimp and a lentil scallion salad.
Cod With Lemon Butter Sauce
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Grilled Salmon With Dill Chimichurri
Grilling fish atop a bed of lemon slices is the key to not sticking.