Creamy Cashew 'Mylk' Hot Cocoa - FOOD TO FIT Nutrition

Brooke Bulloch, Dietitian and Mom

Nothing feels more festive than warming up with homemade hot chocolate. As kids, my mom used to make us hot chocolate after we came inside from playing in the snow. This is the perfect recipe to build memories with the kids in your life.

You can make this recipe with regular cows milk. However, so many of my clients require and enjoy plant-based alternatives. I intentionally used Cashew beverage because it’s creamier than other plant-based beverages.

This hot cocoa has just the right amount of sweetness and there’s an option to add a pinch of cayenne pepper for a bit of a kick.

Cozy up this winter season with a new favourite drink.

Ingredients

2 cups unsweetened cashew milk (e.g. Silk brand)
2 tablespoons cocoa powder (use a dairy free option for a vegan alternative or for those with a cows milk protein allergy)
4 teaspoons granulated sugar
1/2 teaspoon pure vanilla extract
Very small pinch of cayenne pepper (optional)
Top with marshmallows (vegan marshmallows or coconut whip for vegan alternatives)
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 dissolved
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