Creamy Cashew Milk Hot Cocoa

Nothing to me feels more festive than home made hot chocolate after playing in the snow. This recipe tastes creamy, has just the right sweetness, and comes with a bit of a kick if you're into that (hello cocoa and cayenne!).  It goes nicely with my theme of holiday beverage alternatives such as this Mulled Wine Mocktail and this Festive Fruit & Mint Punch.  Cashew milk has a mild flavour but tastes creamier than other plant-based beverages, and works perfectly for home made cocoa. For those who avoid animal products or who don't tolerate cows milk, you will love this. Happy holidays!

Ingredients

2 cups unsweetened cashew milk

2 tablespoons cocoa powder (ensure dairy free if vegan or have cows milk protein allergy)

4 teaspoons sugar

1/2 teaspoon pure vanilla extract

Very small pinch of cayenne pepper (optional)

Top with marshmallows (vegan marshmallows or coconut whip for non animal-based option)

Top with Cacao nibs or a grated semi-sweet chocolate

Directions

1) Over medium heat, whisk together all of the ingredients except the marshmallows

2) Continue whisking until the clumps of cocoa powder have disolved

3) Whisk until the hot cocoa starts to bubble and froth (don't let it boil too rigorously or it may burn)

4) Remove from heat, fill your mugs, and top with marshmallows and cacao nibs or grated semi-sweet chocolate

Serves 2

Submitted by Brooke Bulloch, RD