My months on Prednisone had the remarkable side-effect of decreasing my sensitivity to chocolate. Yay! I’m not pushing my luck and keeping my chocolate fixes small but one of my new vices is hazelnut hot chocolate sweetened with agave nectar. I call it “comfort in a cup.” Any dairy free milk can be used, almond hot chocolate is delicious, but hazelnut is my favorite. I always check ingredients and make sure I buy dairy free milks without added cane sugar since I’m so sensitive to it. The hazelnut milk I buy is lightly sweetened with brown rice syrup.
4 cups hazelnut milk
6 Tbs agave nectar
1/4 cup unsweetened cocoa powder
In a small bowl, whisk together agave and cocoa powder until it forms a paste. In a medium pot warm the hazelnut milk. Add agave and cocoa powder. Stir until agave has melted and ingredients are well combined. Heat until steaming but not boiling, stirring often. Ladle into cups and enjoy!