On a wintry day while the snowflakes are gently descending, let the luscious aroma of chocolate fill your home. As old jazz music softly serenades you, snuggle on the sofa and indulge in this decadent delight. This vegan hot cocoa is rich, creamy, and blended for a perfect frothiness. Chocolate soothes the soul. I dearly love chocolate and even wrote an entire post on Why I Believe in Chocolate.
Recipe:
• 16 oz water
• 1/2 cup raw cashews
• 1-2 tablespoons raw cacao powder
• 1-2 tablespoons coconut sugar
• 1 teaspoon pure vanilla extract
Blend all ingredients together until it’s perfectly creamy. Heat to your desired temperature.
Here are some options you could add to your hot cocoa.
Top with:
• mini marshmallows (I use these vegan ones)
• whipped cream
Stir in:
• chocolate chips
• peppermint stick, a drop of peppermint oil, or replace water with peppermint tea
• pumpkin pie spice or cinnamon
Notes:
I like rich, dark chocolate and prefer 2 tablespoons cocoa and 1 tablespoon or less of sugar… while my sister enjoys sweet milk chocolate and likes 1 tablespoon cocoa and 2 tablespoons sugar. So adjust the recipe to your taste.
For a thinner consistency, add less cashews.
You can substitute almonds or hazelnuts etc for the cashews.
Depending on the strength of your blender, you may need to soak the nuts for a few hours before making this.
You can use white sugar instead of coconut sugar, or a little bit of stevia.
Thank you for visiting my website and thank you to my sister Melissa for taste testing and for taking the beautiful photographs!!
