Hot Chocolate 3 Ways
Hot chocolate 3 ways, your new and exciting ways to take the humble winter hot choccy to the next level!
Equipment
- We served ours in Le Creuset stoneware espresso mugs
Ingredients
For the Coconut Hot Chocolate
- 50 g dark chocolate drops
- ½ tsp coconut sugar
- 1 cup Chantal Organics Coconut Milk
- sprinkle toasted coconut shavings
For the Cashew Hot Chocolate
- 50 g milk chocolate drops
- 2 Alison’s Pantry Dates
- 100 g Alison’s Pantry Cashews
For the Peanut Butter Hot Chocolate
- 50 g dark chocolate drops
- 1 tbsp Nut Brothers Peanut Butter
- 1 cup Anchor Milk
Instructions
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.
Tried this recipe?Let us know how it was!
