Even though the calendar says "Spring" the temperature still says "Brrr!". So today as I searched my newest EVERYDAY WITH RACHAEL RAY for a tasty beverage I thought this one would warm us up and be a little healthier as well. The unsweetened almond milk contains half the calories of skim milk and is also delicious.
ALMOND HOT CHOCOLATE
1 qt. unsweetened almond milk
2/2 c. unsweetened cocoa powder
2/3 c. honey (wildflower or clover)
1 tsp. pure vanilla extract (optional)
9-12 gluten-free marshmallows, cut in half (optional)
In a medium saucepan, cook the almond milk, cocoa, and honey over medium heat, whisking constantly, until piping hot, about 5 minutes. Stir in the vanilla, if using.
Pour the chocolate into mugs. Top with the halved marshmallows.
***There were also 2 very cool kitchen tips in the magazine that I thought I could pass along.
First, if you have a recipe that calls for HERBES DE PROVENCE here are the spices you can mix without searching the spice aisles-equal parts dried thyme, tarragon, rosemary, and marjoram or oregano.
Second, if you've opened a can of tomato paste only to use a tablespoon you'll want this little trick. Using a tablespoon, plop blobs of paste onto a wax paper-lined baking sheet. Freeze until solid. Put the frozen dollops into a resealable plastic bag; store in the freezer
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