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Almond Joy: Soy Joy Chocolat Chaud Remix

August 9, 2010

Fellow foodie Kaz doesn’t do soy milk. And when she tried my Soy Joy Chocolat Chaud recipe with sweetened almond milk, she longed for a better flavor profile.

Well I think I have the solution. I’ve experimented a bit with almond milk and even used it to make a lactose free mac and cheese dish for a lactose intolerant Thanksgiving Day dinner guest.  For that I used unsweetened almond milk.

So I substituted almond milk, which is brimming with nutrients,  and all I can say is what a great way to start a Monday.  This time I also frothed up my chocolate chaud.

How? It was easy. I simply made the mixture and then put it in my mini mixer. Then I poured it into the pan to heat. I was worried that the froth might deflate. I discovered the bubbles were indefatigable. This process also works with soy milk as well.

The cookie in the background is a freshly-baked oatmeal quinoa cookie.  I want to make them a few more times before I share how I made them. My preference for oatmeal cookies tends to favor more oatmeal than flour.

2 Comments leave one →
  1. August 9, 2010 8:38 pm

    Aww, thanks for the shout-out, and thanks for giving the recipe another go with almond milk for me! I really appreciate it! =)

    I think my mistake was using bad almond milk. I picked up a better brand this week, so I’m going to try your delicious recipe again. Is it 1 T cocoa and 1.5T sugar for 2 cups, or one cup, of almond milk? Oh, and did you use unsweetened almond milk this time?

    Sorry for all the questions, but I’m determined to do this right this time. LOL! 😀

    PS — can’t wait for your quinoa cookie recipe! 😉

    • lenanozizwe permalink*
      August 9, 2010 11:00 pm

      Yes indeed Kaz, it was unsweetened almond milk. And you got the proportions right. I quite like almond milk too. It also adds a lot to froth it up. It reallt does taste “creamy.” I promise to share the quinoa recipes in the next couple of weeks after tweaking. Problem is, I’ve run out of quinoa. I keep on wanting to make new things because I’ve found a lot of success. At the beginning of this process I thought quinoa, meh, but it’s good for me. Now I’m crazy about it.I made my favorite cookie bar recipe ever, with apricots, using quinoa.

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