As I said in my post on my peppermint hot chocolate, I am planning on making a big batch of hot cocoa to share with my family on Christmas morning. However, my mom (like many of my readers), is lactose intolerant. Just because she can’t drink milk, doesn’t mean she should have to miss out on the heart warming, molten chocolate goodness of drinking hot chocolate on Christmas. After trying several recipes, I came up with a formula for lactose-free hot cocoa that is (dare I say) even better, than it’s milky counterpart thanks to the addition of hazelnut spread.
1 cup water
4 oz. good quality dark chocolate
2 tablespoons dairy free chocolate hazelnut spread
1/8 cup white sugar
1/2 teaspoon peppermint extract (optional)
Heat the water in a medium-sized saucepan.
Once the water is warm, whisk in the chocolate, sugar and hazelnut spread, stirring until
melted and steaming hot. For a thick hot chocolate, cook at a very low
boil for about 3 minutes, whisking constantly. Be careful and keep an
eye on the mixture, as it may boil up a bit during the first moments. Whisk in the peppermint extract and enjoy while hot.