Break up the chocolate bars and add them to a medium-sized pot with milk, coconut milk cream, and vanilla. Simmer over medium-low heat for about 7-10 minutes, stirring often with a wooden spoon until the chocolate is completely melted and with no clumps.
Add a pinch of salt and sweeten the cocoa drink to taste. Keep stirring and simmering until your desired consistency. The drink will be thick, creamy, and rich like Italian style. If you prefer a thinner consistency, add a few tablespoon of hot water.
To serve, pour the hot cocoa with almond milk into the serving mugs and dust with cacao powder and stir-in a few tablespoons of coconut milk or creamer. Garnish with 1-2 mint leaves per cup. Serve hot or warm.
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Notes
This recipe makes 2 generous servings. For a smaller serving in espresso cups, it’ll be good for 4 servings.
If using cacao or cocoa powder, here’s how you can modify the recipe:
Measure: Use about 2 to 3 tablespoons of either cacao powder or cocoa powder as a substitute for the chocolate bars.
Mix with a Little Hot Water: To avoid clumps, mix the powder with a small amount of hot water to create a paste before adding it to your milk with the vanilla and pinch of salt.
Adjust Sweetness: Since powders don't have the added sugar that chocolate bars do, you might need a little more sweetener. Taste and adjust accordingly.
Simmer and Whisk: Follow the rest of the recipe as is, remembering to whisk continuously for a smooth texture.