Ingredients
1 cup/240 ml unsweetened plant-based milk such as oat
2 Tbsp whole or chopped raw unsalted cashews
2 to 3 Medjool dates, pitted and chopped
1 Tbsp unsweetened cocoa powder
2 Tbsp dairy-free semisweet chocolate chopped
¼ tsp ground cinnamon plus a little extra for garnish
2 Tbsp coconut whipped cream
Instructions
- Blend the milk, cashews, dates, cocoa powder, chocolate, and cinnamon over high speed in a blender until completely smooth and combined.
- Transfer to a small saucepan and simmer, often stirring, until the milk is thickened, 2 to 3 minutes, taking care to prevent burning.
- Pour the liquid into a serving mug, and top with the whipped cream and toasted marshmallows. Garnish with a little ground cinnamon. Serve immediately.
Notes
- Use a high-speed blender to achieve a thick and creamy texture. If you don’t own one, soak the cashews in boiling water for 30 minutes, drain, and then blend as instructed in the recipe.
- If you want to take it to the next level, toast the marshmallow.
- Freshly grated cinnamon gives this a better aroma.
- Flavor Variations
Here are a few different hot chocolate flavor variations to try.
Mexican Hot Chocolate: Use bittersweet chocolate, and add 1/4 tsp ground cayenne or chipotle along with the cinnamon.
Skip the cinnamon and add,
Peppermint Hot Chocolate: 1/8 tsp peppermint extract + 2 to 3 fresh mint leaves for garnish.
Orange Hot Chocolate: 1/8 tsp orange extract plus ½ tsp grated citrus zest for garnish.
Raspberry Hot Chocolate: 1/8 tsp raspberry extract plus 2 fresh ripe raspberries for garnish.
Almond Hot Chocolate: Use almond milk and add 1/8 tsp almond extract + plus 1 tsp chopped toasted salted almonds for garnish.
Coconut Hot Chocolate: Use coconut milk and add 1/8 tsp coconut extract plus 1 Tbsp toasted sweetened shredded coconut for garnish.
Cherry Hot Chocolate: Use 1/8 tsp cherry extract and 2 to 3 maraschino cherries for garnish.
