Lighten up your hot chocolate without losing its decadence this Winter using unsweetened almond milk. This is perfect for those who are lactose intolerant and it tastes better than soy milk. Avoid all the controversy of soy products and use a nut milk instead (that is, of course if you’re not allergic). Even better make your own. It’s much easier than you think by simply soaking your raw almonds for at least 12 hours, drain, rinse, blend in a high-speed blender with water and a vanilla bean, then strain everything using a cheesecloth over a strainer.