Being lactose intolerant though, I wanted to find a way of making those delicious winter drinks with something that I could drink and be equally delicious than their standard versions.
So here it came my Spiced Almond Milk Hot Chocolate Recipe with all the flavours of Christmas but without the heaviness of full fat milk or cream, and I can drink it!
Of course as with all my recipes I had to give it the Venezuelan touch, and this time it comes in the form of Venezuelan Santa Teresa Rum and Venezuelan Dark Chocolate, both products worldwide recognised.
Santa Teresa Rum is a dark single origin rum produced in Venezuela. You might think that rum is rum, unfortunately this is not the case. Rums produced in different countries have different flavours, but Venezuela produces the best rums in the world.
In this recipe I used Santa Teresa, but you can also use Rum Diplomatico or Pampero, all of which you can find in the UK by searching on line. I don’t really have a preference but in quality order you’ll have: Rum Diplomatico (considered the best in the world), Santa Teresa and Pampero.
With the chocolate I used Willie’s Cacao Venezuelan Dark Chocolate, although not a Venezuelan product at such at least it uses Venezuelan Cacao.
You might think that because this recipe has no milk or cream it is flavourless and thin, but this is not the case at all, and you’ll see why.
As you see in the video this hot chocolate recipe is super easy to make and it last around 2 to 3 days in the fridge easily.
And you can customise it to your taste, add more rum or no rum at all, for me the most important thing about this recipe is that it is lactose free!
PRINT THE RECIPE
- 4 cups of almond milk
- 5 tsp cacao powder
- 8 tsp moscavado sugar
- 1 tsp ground cinnamon
- 1 tsp mixed spices
- 80 gr of Venezuelan dark chocolate minimum 60% cacao
- 1 tbsp Venezuelan dark rum
- 1/2 tbsp corn starch
- a splash of vanilla extract
In a pot add the almond milk, cacao power, vanilla extract, spices, sugar and chopped chocolate and leave to melt at a low temperature mixing all the time
Once the chocolate has melted and the milk turns brown add the rum and the corn starch previously dissolved in a little bit of water or almond milk. Leave to cook at low temperature until it thickness.
Once it has thickened to your taste serve immediately
If you like the chocolate to be thicker just add 1/2 tsp more of corn starch.
WHERE TO BUY VENEZUELAN RUM AND VENEZUELAN CHOCOLATE
In the UK there is a company called The Whiskey Exchange and they seem to have all three products in stock all the time, here’s the link to their website by product.
I wouldn’t use white rum for this recipe, I feel dark rum has a smokier flavour that enhances the spices and the overall flavour of the hot chocolate.
With the chocolate Waitrose seem to always have in stock, although sometimes you can’t find the same one, but as long as it says Venezuelan Chocolate you’re good to go.
Prices start from £2.99 for the 80gr bar and £5.99 for the 180gr Venezuelan Black.
One tip I can give you about this recipe is don’t use shop bought almond milk, because it contains just 2% of almond milk.
If you’ve never made almond milk from scratch you are really missing out on the creamiest flavour ever! But don’t panic, here’s my video on… is very easy to make!
HOW TO MAKE ALMOND MILK
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See you next week with another delicious recipe…HAPPY COOKING!