Method
Milk heating: Pour the almond milk and heavy cream into a small saucepan. Heat over medium heat until the mixture is steaming but not boiling, approximately 3 minutes.
Dry ingredient preparation: In a separate bowl, mix together the cocoa powder, sweetener, and salt. Gradually whisk this dry mixture into the warm milk mixture, stirring constantly to prevent lumps and achieve a smooth texture.
Final heating: Remove the saucepan from the heat.
Optional flavoring: Optionally, add vanilla extract and stir well.
Serving: Pour the hot chocolate into mugs and serve immediately while hot for optimal taste and temperature.
Refrigerating: Can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop or in the microwave.
Freezing: Not suitable for freezing as the dairy components may separate when thawed and reheated.
