I just concluded an experiment.
Hypothesis:
Almond milk beverage will make a decent hot chocolate.
Experimental Procedure:
Use 8 oz (~250 ml) of Trader Joe's Original Unsweetened Almond Beverage (unflavored).
Place half of it in a small saucepan.
Add ~1 oz (25 g) of a Lindt 90% Cacao chocolate bar (1/4 of a 100 g bar).
Heat the saucepan over low heat, stirring with a silicone spatula, until chocolate melts.
Microwave the other half to warm it up, but not boiling.
Add the microwaved half to the saucepan, continue stirring.
Add 1 tsp or so of honey, to taste.
Pour into warmed mug.
Drink.
Evaluation:
The chocolate doesn't mix (emulsify?) with the almond milk nearly as well as it does with cow's milk or half-and-half. This makes the final drink "lumpy" instead of smooth.
I don't usually add any sweetener, honey or sugar, when I make it with cow's milk. The almond milk by itself has a slightly bitter flavor, compared to milk. The honey was good for taking the bitter edge off.
Because the chocolate doesn't mix as well, it separates out and sinks to the bottom of the mug more readily. This makes the last half of the mug far more chocolatey, which is an improvement, but it also takes more swirling around to keep things mixed.
Conclusions:
Texture: Somewhere between "meh" and "feh". Separates too quickly. "Lumpy" instead of smooth.
Taste: OK to good. Honey takes off the slight bitter edge. The faint almond flavor goes well with chocolate.
Overall: I won't make it again, unless a blender or emulsifier were used, to keep the chocolate suspended properly.
I did not try making hot cocoa, which uses cocoa powder instead of solid chocolate.
This is left as an exercise for the interested reader.
?