1 tbsp cocoa nibs 2 cups unsweetened almond milk (plus 1 tbsp) 1.75 oz 70% cacao chocolate bar, broken into pieces 2 tbsp agave pinch of kosher salt
1. Combine the cocoa nibs and one tablespoon almond milk in a blender. Blend on high for 30 seconds to begin to break up the nibs. Then add the chocolate bar, agave, and salt to the blender.
2. In a small saucepan heat the rest of the almond milk to just about a simmer. Pour the hot milk over the chocolate in the blender and allow it to sit for 30 seconds. With the top removed, allow steam to escape. While holding a towel over the top, begin blending the hot mixture on low speed increasing the speed to high once it gets going. Be careful not to go to high too quickly to prevent splattering. Blend on high for 30 seconds. Pour into two mugs and serve.
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