Almond Hot Chocolate Recipe (Thick, Creamy, and Decadent – Better Than Café Style)

Almond and chocolate is one of those classic combinations that never goes out of style. In this recipe, I’m taking you straight into winter comfort territory with a French-style almond hot chocolate that’s naturally thick, creamy, and deeply chocolaty – perfect for cold nights in Canada or the USA.

This version is based on my YouTube hot chocolate video, but I’ve clarified the proportions and adjusted a few details for the blog so it’s easier to reproduce at home. I’m also giving you two options:

• a classic drinkable almond hot chocolate, rich but still easy to sip
  
• a “costaud” version, very thick and indulgent, closer to a dessert in a mug like in the video
  

Both versions start with the same base technique: a gentle chocolate ganache, toasted almonds for depth, and a mix of milk and cream to find just the right balance between richness and drinkability.

Why You’ll Love This Almond Hot Chocolate

• Perfect for cold Canadian and US winters – cozy, rich and comforting.
  
• Two textures in one recipe: choose a classic drinkable version or go full-on “costaud” and almost eat it with a spoon.
  
• Real chocolate, not cocoa powder – you get that deep, café-style French drinking chocolate.
  
• Almond lovers’ dream – toasted almonds bring a nutty aroma and natural thickness.
  
• Flexible sweetness – adapt to your chocolate percentage and personal taste.
  

Ingredients – Almond Hot Chocolate (2 Large Mugs)

For the classic drinkable version

• 120 g dark chocolate (70%), about 4.2 oz, finely chopped
  
• 360 ml milk 2%, about 1 ½ cups
  
• 120 ml heavy cream 35%, about ½ cup
  
• 40 g whole almonds, about ⅓ cup
  
• 20–30 g sugar, 1½–2 tbsp, to taste (adjust depending on chocolate)
  
• 1 pinch fine salt
  
• 2–3 ml vanilla extract, about ½ tsp (optional)
  

For the very rich “costaud” version (like in the video)

Use the same ingredients as above, but:

• Replace the milk/cream ratio with 240 ml milk + 240 ml cream
  
  • 240 ml milk 2%, 1 cup
    
  • 240 ml cream 35%, 1 cup
    
• Increase almonds to 60 g, about ½ cup, for extra body
  

This will give you a very thick, almost spoonable hot chocolate, perfect if you love ultra-rich desserts.

Step-by-Step: How to Make Almond Hot Chocolate

1. Toast the almonds

1. Preheat your oven to broil/grill or 400°F (200°C).
   
2. Spread 40 g (or 60 g for the “costaud” version) of whole almonds on a small baking tray.
   
3. Toast for 2–4 minutes, keeping a close eye on them. Toss once if needed.
   
4. When they are lightly golden and fragrant, remove from the oven and let cool slightly.
   

Chef’s tip: burnt almonds will make the hot chocolate bitter, so watch them carefully.

2. Grind the almonds

1. Place the toasted almonds in a food processor or mini-chopper.
   
2. Pulse until you get a fine, sandy texture – like coarse almond flour.
   
   • You don’t want almond butter, but you don’t want big chunks either.
     

You can keep a spoonful aside for garnish if you like a bit of crunch on top.

3. Start the chocolate base

1. In a medium saucepan, add:
   
   • 360 ml (1½ cups) milk and 120 ml (½ cup) cream for the classic version
     
   • OR 240 ml (1 cup) milk and 240 ml (1 cup) cream for the “costaud” version
     
2. Heat on low to medium-low, just until small bubbles appear around the edges (no boiling).
   
3. Turn the heat down to low, add the 120 g chopped dark chocolate, and let it sit 30 seconds.
   
4. Whisk gently until the chocolate is fully melted and the mixture looks smooth and shiny.
   

This step builds a proper ganache-style base, which helps keep everything emulsified and silky.

4. Add almonds, sugar, and salt

1. Stir in the ground toasted almonds.
   
2. Add 20–30 g (1½–2 tbsp) sugar, tasting as you go.
   
3. Add a pinch of salt to balance the bitterness of the chocolate and bring out the flavors.
   
4. Add vanilla extract if using.
   

From here, keep the heat very low and stir often. The almonds will start to thicken the hot chocolate naturally.

5. Adjust thickness and blend (optional)

• For a smoother texture, use an immersion blender directly in the pot to break down any remaining almond pieces.
  
• If the hot chocolate is too thick, especially with the “costaud” version, whisk in a little extra warm milk, 30–60 ml (2–4 tbsp) at a time, until you reach your perfect consistency.
  
• If you want it even thicker, let it simmer gently on low for a few more minutes, stirring often.
  

You can also strain the hot chocolate through a fine-mesh sieve for an ultra-smooth version, pressing on the almond solids with a spoon to extract all the flavor.

6. Serve and garnish

1. Pour the hot chocolate into two large mugs (or three smaller ones).
   
2. Garnish with:
   
   • Crushed toasted almonds
     
   • A dusting of cocoa powder or cinnamon
     
   • Whipped cream if you want to go even more decadent
     

Serve immediately while it’s hot and silky. As it sits, especially with the “costaud” version, it will thicken – you can always loosen it with a splash of hot milk.

Tips & Tricks

• For Canadian winters: use the “costaud” ratio (half cream, half milk) for maximum comfort factor.
  
• For everyday sipping: stick to the classic ratio (about 75% milk, 25% cream).
  
• Use a good-quality 70% dark chocolate for a deep flavor that isn’t too bitter.
  
• If using 85–90% chocolate, you will need more sugar. Start with 30 g (2 tbsp) and adjust.
  
• If the mixture splits (you see oil separating), remove from the heat and whisk vigorously, or use a blender to bring it back together.
  

Substitutions and Variations

• Milk options: You can use whole milk instead of 2% for an even creamier drink, especially if you reduce the cream.
  
• Nut variations: Try hazelnuts instead of almonds for a gianduja-style hot chocolate, or pistachios for something more original.
  
• Dairy-free version: use a mix of almond milk and coconut cream, plus dairy-free dark chocolate.
  
• Spices: cinnamon, nutmeg, or a pinch of cardamom work beautifully in winter.
  
• Rum or amaretto: a small splash at the end (off the heat) turns this into an adult dessert drink.
  

FAQ – Almond Hot Chocolate

Can I make this ahead of time?
Yes. Keep the hot chocolate in the fridge for up to 2 days. Reheat gently on low with a splash of milk to thin it out if needed.

My hot chocolate is too thick. What did I do wrong?
Nothing – you probably followed the “costaud” version or simmered it a bit longer. Just add more hot milk, little by little, until the texture is perfect for you.

Can I leave out the almonds?
Yes. You’ll get a delicious plain French-style hot chocolate. In that case, you can reduce the chocolate slightly to 100 g and keep the same milk/cream ratio.

What kind of chocolate works best?
A good 60–70% dark chocolate is ideal. Baking chocolate, couverture disks, or a good-quality bar all work, as long as you chop it finely.

Can I serve this cold?
Absolutely. Let it cool, then chill it in the fridge. The result is a thick, drinkable chocolate dessert – almost like a liquid pudding. Thin with a splash of milk before serving cold if it’s too thick.

What to Serve With Almond Hot Chocolate 

This rich hot chocolate pairs perfectly with cozy desserts and snacks. Try it with:

• Soft and buttery homemade crispy waffles
  
• Classic easy homemade crepes for a French-style breakfast
  
• Bakery-style double chocolate muffins for serious chocolate lovers
  
• A scoop of no-churn dark chocolate ice cream on the side for a hot-and-cold contrast
  
• Silky ultra rich chocolate mousse for a full chocolate dessert menu
  
• Moist banana muffins with walnuts and maple syrup for a cozy afternoon snack
  
• A slice of French fruit tart with pastry cream
  
• Soft, buttery homemade brioche bread
  
• Classic chocolate chip cookies, chewy style
  
• Fluffy easy pancakes for a weekend brunch with hot chocolate instead of coffee
  

Almond Hot Chocolate Recipe (Thick, Creamy, and Decadent – Better Than Café Style)

Almond and chocolate is one of those classic combinations that never goes out of style. In this recipe, I’m taking you straight into winter comfort territory with a French-style almond hot chocolate that’s naturally thick, creamy, and deeply chocolaty – perfect for cold nights in Canada or the USA.

Print The Recipe Pin The Recipe

Prep Time 10 minutes mins

Cooking Time 10 minutes mins

Category Dessert

Cuisine American, canada

Portions 2 Portions

Calories 350 kcal

Ingredients

  

• 120 g dark chocolate 70%, about 4.2 oz, finely chopped
• 360 ml milk 2% 1½ cups (or 240 ml / 1 cup for “costaud” version)
• 120 ml heavy cream 35% ½ cup (or 240 ml / 1 cup for “costaud” version)
• 40 g whole almonds ⅓ cup (or 60 g / ½ cup for “costaud” version)
• 20 –30 g sugar 1½–2 tbsp, to taste
• 1 pinch fine salt
• 2 –3 ml vanilla extract ½ tsp (optional)

Instructions

 

Toast the almonds

• Preheat the broiler to high. Spread the almonds on a small tray and toast 2–4 minutes, watching closely, until lightly golden and fragrant. Cool slightly.

Grind the almonds

• Transfer almonds to a food processor and pulse to a fine, sandy texture. Set aside.

Heat milk and cream

• In a medium saucepan, combine milk and cream (use the classic or “costaud” ratio). Heat over low–medium until small bubbles form at the edges, then reduce to low.

Melt the chocolate

• Add the chopped dark chocolate to the hot liquid, let sit 30 seconds, then whisk gently until completely melted and smooth.

Add almonds and seasonings

• Stir in the ground almonds, sugar, salt, and vanilla if using. Keep on low heat, stirring often, until the mixture thickens slightly and is steaming hot (do not boil).

Blend and adjust texture

• For a smoother drink, blend with an immersion blender. If too thick, whisk in a little extra hot milk. For a thicker, “costaud” texture, let it simmer gently a few extra minutes, stirring.

Serve

• Pour into mugs, garnish with crushed almonds or whipped cream, and serve immediately.

Video

Notes

Substitutions and Variations

• Milk options: You can use whole milk instead of 2% for an even creamier drink, especially if you reduce the cream.
• Nut variations: Try hazelnuts instead of almonds for a gianduja-style hot chocolate, or pistachios for something more original.
• Dairy-free version: use a mix of almond milk and coconut cream, plus dairy-free dark chocolate.
• Spices: cinnamon, nutmeg, or a pinch of cardamom work beautifully in winter.
• Rum or amaretto: a small splash at the end (off the heat) turns this into an adult dessert drink.

FAQ – Almond Hot Chocolate

Can I make this ahead of time?
Yes. Keep the hot chocolate in the fridge for up to 2 days. Reheat gently on low with a splash of milk to thin it out if needed.

My hot chocolate is too thick. What did I do wrong?
Nothing – you probably followed the “costaud” version or simmered it a bit longer. Just add more hot milk, little by little, until the texture is perfect for you.

Can I leave out the almonds?
Yes. You’ll get a delicious plain French-style hot chocolate. In that case, you can reduce the chocolate slightly to 100 g and keep the same milk/cream ratio.

What kind of chocolate works best?
A good 60–70% dark chocolate is ideal. Baking chocolate, couverture disks, or a good-quality bar all work, as long as you chop it finely.

Can I serve this cold?
Absolutely. Let it cool, then chill it in the fridge. The result is a thick, drinkable chocolate dessert – almost like a liquid pudding. Thin with a splash of milk before serving cold if it’s too thick.

Keywords Desserts

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