Creamy Cashew Milk for Hot Chocolates

We've been making some pretty amazing hot chocolate this Winter so thought you might enjoy it too. It starts with making your own nut milk (see recipe below), then whisking in 30g of your favourite chocolate for every 1 cup of liquid, and heating it to your favourite hot temp. We use Hogarth's Hazelnut Spread and it is a warming treat. We use this milk recipe year round and it is a winner. Enjoy!

Cashew Milk with Cinnamon and Vanilla

Makes 1 Litre:

50g cashews
30g any combo of brazil nuts, desiccated coconut, almonds, hemp seeds
1 small cinnamon quill
⅛ tsp vanilla seeds or 1cm piece vanilla pod
2 dates or sweetener of your choice (1 tsp maple syrup or honey or I used a small pinch of monk fruit juice powder for a low sugar option)
4 cups water

Place all ingredients except water in the cup of a nutri bullet or other high powered blender. Add 1 cup hot water and let sit for 20-30 mins to pre-soak. Blitz on high for a solid minute. Add another 1 cup of water to blender contents and blitz again for 10 seconds. Place a sieve or cloth strainer over good sized bowl. Pour milk mixture over sieve, adding remaining 2 cups of water to rinse out cup contents completely and pour over sieve. Press through gently to get all the liquid out. Pour into a litre jar and enjoy within a few days (mark the date on the jar so you know when it was made).