|Sat Fat||7.9 g
|Mono Fat||4.7 g
|Poly Fat||1.6 g
||Vitamin E||4.4 mg*
|* total alpha-tocopherol equivalents
created by: Almond Board of California
For a really luxurious taste, try this with a good-quality chocolate brand such as Callebaut or Valrhona.
6 ounces bittersweet or semi-sweet chocolate, chopped
1 teaspoon unsweetened cocoa, plus more for garnish
2 cups almond milk
1 teaspoon vanilla extract
Chocolate-Covered Almonds (recipe below)
Place the chocolate and cocoa in a mixing bowl. Bring almond milk to a boil in a saucepan. Pour over chocolate and cocoa and whisk well to melt and make frothy. Stir in vanilla. If available, use a hand blender or hand mixer to make it even more frothy on top. Pour into mugs and serve immediately. Dust with cocoa to garnish and serve with Chocolate-Covered Almonds.
Chocolate-Covered Almonds: 1/2 cup almonds, roasted
2 ounces bittersweet or semi-sweet chocolate, chopped
Place a metal bowl of chocolate on top of one inch of water in a small saucepan. Bring water to a low simmer; stir chocolate until melted. Remove pan from heat. Working quickly, dip half of each almond in melted chocolate. Let dry on waxed paper, and serve.