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10 • minutes
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1 • person
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Easy
  • Gluten Free
  • Vegetarian

Hot Chocolate 3 ways

5/5 (1)
Review

​Three exciting ways to take the humble winter hot choccy to the next level!

INSTRUCTIONSPrint the recipe

Ingredients

  • For the Coconut Hot Chocolate
  • tick 50g Dark Chocolate Drops (we love Donovans)
  • tick ½ tsp coconut sugar
  • tick 1 cup Chantal Organics Coconut Milk
  • tick A sprinkle of toasted coconut shavings (we love Alison’s Pantry)
  • For the Cashew Hot Chocolate
  • tick 50g milk chocolate drops (we love Donovans)
  • tick 2 dates (we love Alison’s Pantry)
  • tick 100g cashews (we love Alison’s Pantry)
  • For the Peanut Butter Hot Chocolate
  • tick 50g dark chocolate drops (we love Donovans)
  • tick 1 tbsp Chantal Organics Peanut Butter
  • tick 1 cup milk (we love Anchor)
  • tick We served ours in Le Creuset stoneware espresso mugs

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 best. 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 milk or non-dairy 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 Chantal Organics Peanut Butter.

Chantal Organics Products used

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Coconut Milk
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