On cold, winter mornings, nothing makes me happier than a steamy cup of hot cocoa. I indulge more than I care to admit, but with this healthier version, I have zero guilt in drinking it as much as I do. Cashews make up the luxurious base, raw cacao powder (or chopped ceremonial cacao) makes it ultra chocolaty, and Medjool dates and maple syrup give it the perfect amount of sweetness and caramely flavor.
And there’s more! While my classic recipe is heaven just as it is, easy twists can be made by adding peppermint extract, cinnamon, or peanut butter powder (hello, chocolate peanut butter bliss!). However you like your hot chocolate, always serve in a pretty mug and savor every sip.
What you need:
- 1 tablespoon cacao powder
- 10 raw cashews
- 2 Medjool dates
- 1 tablespoon maple syrup
- Pinch of sea salt
- 1 cup hot water
For Peppermint Hot Chocolate:
- Add ¼ teaspoon peppermint extract
For Peanut Butter Hot Chocolate:
- Add 1 tablespoon peanut butter powder (without sugar)
For Mexican Hot Chocolate:
- Add ¼ teaspoon cinnamon and ⅛ teaspoon cayenne
What you do:
- Into a blender, place all ingredients.
- Blend for 30 seconds until creamy and frothy.
- >> Lately, I’ve been LOVING ceremonial cacao! This purest form of cacao and sold in large blocks, I chop into small pieces and use in place of cacao powder.
- >> When craving a super-creamy hot chocolate, use soy milk instead of water. I love EdenSoy!
- >> The secret to frothy hot chocolate? A Vitamix or a milk frother.