For the Peanut Butter Hot Chocolate 50g dark chocolate drops (we love Donovans)
1 tbsp peanut butter (we love Nut Brothers)
1 cup milk (we love Anchor)
We served ours in Le Creuset stoneware espresso mugs
For the Coconut Hot Chocolate: Bring the coconut milk up to a gentle simmer. Take off the heat and whisk in the chocolate and sugar. Top with toasted coconut.
For the Cashew Hot Chocolate: Soak most of the cashews in boiling water for at least 30 minutes (leave a few to toast and garnish). Overnight is better. Drain them. In a food processor, blitz the soaked cashews, dates, chocolate and a cup of boiling water until you have a completely smooth mixture. While the food processor is blitzing – toast the remaining cashews in a fry pan over a medium heat until golden and roughly chop. Top the hot choccy with a few toasted cashews and devour while hot.
For the Peanut Butter Hot Chocolate: Bring the milk to a gentle simmer in a saucepan over a medium heat. Take off the heat and add the chocolate and peanut butter until completely melted. Serve hot with a spoonful of Peanut Butter.