| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1 cup 55 to 60 percent cacao chocolate chips, such as Guittard
- 3 tablespoons chocolate hazelnut spread
- 1 tablespoon cocoa nibs
- Small pinch kosher salt
- 2 cups unsweetened almond milk
Instructions
- Combine the chocolate chips, chocolate hazelnut spread, cocoa nibs and salt in a blender.
- Heat the almond milk until just about to simmer in a small saucepan. Pour the hot milk over the chocolate in the blender and allow it to sit for 30 seconds. Remove the middle section of the lid to allow steam to escape and hold a folded towel over the top of the lid, then begin blending the hot mixture on low speed, increasing the speed to high once it gets going. (Be careful not to go too high too quickly to prevent splattering.) Blend on high for 30 seconds. Pour into 4 mugs and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 379 |
| Total Fat | 19 g |
| Saturated Fat | 13 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 4 g |
| Sugar | 43 g |
| Protein | 5 g |
| Cholesterol | 8 mg |
| Sodium | 151 mg |
| Serving Size | 1 of 4 servings |
| Calories | 379 |
| Total Fat | 19 g |
| Saturated Fat | 13 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 4 g |
| Sugar | 43 g |
| Protein | 5 g |
| Cholesterol | 8 mg |
| Sodium | 151 mg |
Reviews
My children and I absolutely love this recipe! Although I did not have coco nibs, so I added 1/4 tsp of instant coffee granules and 1tsp of instant chocolate mix powder.
Would you use semisweet chocolate chips or dark chocolate chips?