NutMeg Mylk’s Peppermint Cacao Hot Chocolate
The holidays are probably the most indulgent time of the year. We drink and eat way more than we normally do, and our sugar consumption is typically on the excessive side, to say the least. After all, at what other time of year is it totally reasonable to eat an entire Toblerone before breakfast? But for those days when you need a break from sweets, we have a dairy and refined sugar-free hot chocolate recipe you’re going to love. This recipe comes from Meg Wallace, the founder of Vancouver’s NutMeg Mylk. They make handcrafted nut mylk that’s sold throughout the city — this season they’re offering special holiday flavours like a Nut Nog and Peppermint Cacao (basically a bottled version of this recipe), and we can confirm that they are DELICIOUS. The recipe for Meg’s hot chocolate is super simple to make, and contains nothing but healthy, whole food ingredients.
A creamy, vegan alternative to everyone's favourite holiday drink.
- 1 cup cashews soaked for a minimum of 1 hour (up to overnight)
- 4 cups filtered water
- 2 tbsp cacao powder
- 1 tsp pure vanilla extract
- 1 tbsp pure maple syrup
- 1 drop pure peppermint extract
- 3/4 tsp maca
- 1 pinch Himalayan pink salt
Drain and rinse soaked cashews.
Combine soaked cashews and water in a high-speed blender with cacao, maple syrup, vanilla, peppermint, maca and Himalayan pink salt. Blend for 2 minutes until smooth.
Transfer to medium pot and simmer on stove until hot.
Transfer leftover hot chocolate to a container or mason jar, store in the fridge and enjoy cold or re-heated. Shelf life ranges from 4 - 7 days.