• 1/2 cup sugar
  • 2 level tbs. natural cocoa powder
  • 1/4 tsp. ground cinnamon
  • 1 cup water
  • 2 cups almond milk
  • lemon wedge


In a small bowl, stir the sugar and cocoa powder together until well combined. Remove two tablespoons of the mixture and pour it onto a small plate; reserve. Put the remaining sugar mixture, cinnamon and water in a small saucepan; bring to a simmer over medium-high heat and cook, whisking occasionally, until sugar is completely dissolved. Remove from heat and cool to room temperature.

Make a cut in the lemon wedge; run the cut lemon around the edges of four martini glasses and dredge the wet rims through the sugar to coat. Pour half the cooled syrup into a cocktail shaker. Add one cup ice cubes and one cup almond milk; shake vigorously until well chilled; strain evenly into two glasses. Repeat with the remaining syrup and almond milk. Serve immediately.

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