It is that time of the year again! This hot chocolate is surely going to add a blast of "yum" to your Christmas party. Similar to what you'll find served in a Paris bistro, our recipe is thick, creamy, and decadent.
Soak cashews overnight.
Drain cashews. Blend in a high-speed blender with oat milk for 2 to 3 minutes.
Strain the mixture, and place in a saucepan on medium-high heat.
Bring to a gentle boil, and add chocolate chips.
Stir continuously with a spatula so the mixture doesn't stick to the bottom of the saucepan.
Once the chocolate is melted, add the cacao powder and maple syrup. Mix well until smooth.
Remove from the stove and add salt, cinnamon, and vanilla. Mix together, stir, and serve with your choice of toppings.
Notes
Soaking cashews overnight guarantees a smooth consistency.
If the blender is not very powerful, please do not skip straining the milk and cashew mixture. It’s an extra step but so worth the texture.
You can use semi-sweet or dark chocolate depending on your taste preference. Dark chocolate makes the drink less sweet.
Please use oat milk because almond and soy milk are light and don’t create a decadent texture which is the hallmark of this recipe.
This is a very thick European-style hot chocolate. Thin it with a little milk to desired consistency.
Serves 4-6