Revamped Hot Chocolate via Bon Appetit
Makes 2 servings
2 cups unsweetened almond milk
2 Tbsp. Agave syrup (sector)
3 Tbsp Tahini
1 1/2 oz. chopped bittersweet chocolate (I used Ghirardelli, and I warn you, use 11/2oz. Anything beyond that will just make you feel ways about stuff. If you're a wuss just go with semi-sweet chocolate)
Heat 2 cups unsweetened almond milk and 2 Tbsp. agave syrup in a small pan, whisking to dissolve syrup, until steaming. Add 3 Tbsp Tahini and 1 1/2 oz. chopped bittersweet chocolate; whisk until smooth.
This can all be achieved on a campfire! And spiffy enamel ware makes it authentic af!
Makes 2 servings
2 cups unsweetened almond milk
2 Tbsp. Agave syrup (sector)
3 Tbsp Tahini
1 1/2 oz. chopped bittersweet chocolate (I used Ghirardelli, and I warn you, use 11/2oz. Anything beyond that will just make you feel ways about stuff. If you're a wuss just go with semi-sweet chocolate)
Heat 2 cups unsweetened almond milk and 2 Tbsp. agave syrup in a small pan, whisking to dissolve syrup, until steaming. Add 3 Tbsp Tahini and 1 1/2 oz. chopped bittersweet chocolate; whisk until smooth.
This can all be achieved on a campfire! And spiffy enamel ware makes it authentic af!