Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Almond-Butter Hot Chocolate

By , from the Marygrace Taylor collection
Serves 4


It might seem a little strange to put all the ingredients in the blender before warming them, but I’ve found it prevents those dry chocolate lumps that form when you add cocoa powder directly to hot liquid.


cups water
½ cup almond butter, chunky or smooth
¾ cup unsweetened cocoa powder
½ cup plus 1 Tbsp. granulated sugar
3 Tbsp. brewed coffee
~ Pinch of salt
tsp. vanilla extract


  1. In a blender, add the water and almond butter and blend until smooth. Add the cocoa powder, sugar, coffee, and salt, and blend again. (If you prefer a silky-smooth hot cocoa, run the mixture through a strainer.)
  2. Transfer the mixture to a medium saucepan and bring to a simmer, stirring occasionally. Once it simmers, turn off the heat and stir in the vanilla. Pour into mugs and drink hot.

Related article: Brunch retooled

This content is from the Marygrace Taylor collection.

There are no comments on this item
Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [ "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer

Our Table

Joy of Cooking app

A new tool for the kitchen

The latest in our collection of cooking apps.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice