HOT CHOCOLATE
with COCONUT CREAM AND CACAO NIBS

MAKES 2 SERVINGS

AGELESS ANTIOXIDANTS

There’s nothing like sipping a cup of hot chocolate on a cold winter’s day. But if you’re like me, you can really drink it all year round. Protein-rich cashew milk and cashew cream are what give this hot chocolate its rich, indulgent flavor.

1 cup Coconut Cashew Milk (here)

2 tablespoons unsweetened cocoa powder

2 tablespoons coconut cream (thick part only; save liquid for other uses)

¼ teaspoon cacao nibs

In a blender, combine milk and cocoa powder and blend until smooth, about 1 minute. Put mixture in a pot and simmer on low heat until hot, about 5 minutes. Once hot, pour into mugs and garnish with the thick coconut cream and cacao nibs. Serve hot.

What’s Coconut Cream?

Coconut cream is the thick, rich, paste-like cream that rises to the top of a can of coconut milk. Coconut cream is most often used to replace whipped cream. You can buy a can of coconut cream (in store or online) or a can of coconut milk. If you buy canned coconut milk and the cream is not already formed on top, you’ll need to refrigerate the can for about 24 to 48 hours for the coconut cream to solidify, separate, and rise to the top. Also, keep in mind that coconut cream is not the same as cream of coconut, which is a presweetened coconut cream often used in drinks like Piña Colada.