10-ounces of unsweetened almond milk (or whatever milk you're drinking these days)
A small handful of Ghirardelli 60% Cacao bittersweet chips
A grind of sea salt
2 Tablespoons of Tapatree Whole Maple syrup.
Heat gently without boiling, whisk in those chips til your cocoa is frothy and smooth. Adjust sweetness. Dip the rim of your mug in a little Tapatree for an extra treat!
Fill and enjoy!
Add-ins... Make your hot chocolate even more warming by adding a sprinkle of cayenne and cinnamon!