Hot chocolate is one of my favourite things about winter. There is nothing better than curling up with one of these bad boys with a rug and a good book, listening to the rain outside.
This version reminds me of my favourite Koko Black version that I used to enjoy in my Uni days studying in Melbourne. Alas, I cannot handle dairy as I once did (well, actually more like I cannot ignore the tummy ache milk gives me anymore), but this version is all the good things without the not so good.
Cacao is high in antioxidants and the cashews add extra good fats, plus I add gelatin to almost anything to get that extra gut healing nourishment.
Hot Chocolate Makes 2 cups
¼ cup cashews 1 ½ cups almond or coconut milk 1 tablespoon raw cacao ¼ teaspoon vanilla (ground or natural extract) ½ tablespoon coconut sugar or maple syrup
2 tablespoons grass fed gelatin (I use Great Lakes, the green kind)
Thermomix OR high speed blender and milk pan
Make me up
Blitz all the ingredients on high until you get a smooth, thick liquid. Then, if using a thermomix heat 80deg for 5min, speed 1. Alternatively place the chocolate mix into a milk pan and warm gently, stirring continuously on a low heat until the chocolate milk is warm.
The result was an almost custard like hot chocolate.