- Whisk all ingredients together in a small sauce pan over medium-high heat. stir often and watch to avoid burning the bottom.
- Once heated through, let it gently simmer for 3 minutes, stirring throughout. then remove from the heat, pour into cups.
- Top with whipped cream and sprinkle with grated chocolate.
This recipe uses Almond Breeze® Unsweetened
400ml Almond Breeze Barista milk
4 tbsp instant hot chocolate of choice
2 shots espresso
1 tbsp peppermint extract
pinch of salt
whipped cream, or coconut cream to serve
2 tbsp grated chocolate