‘Tis the season for indulging in decadent treats! But, if you suffer from dairy intolerance or try to limit your refined sugar intake, finding healthy (still delicious) alternatives can be especially frustrating this time of year. Thankfully, there’s no need to miss out. NutMeg Mylk is checking all our boxes with its nutritious, nut-based versions of our most-loved holiday bevvies, including eggnog and hot chocolate. Available at retailers across Vancouver, all are naturally sweetened and chock-full of goodness. Below, founder Meg Wallace shares her fabulous recipe for Peppermint Cacao Hot Chocolate exclusively with Vita Daily. Enjoy!
NutMeg Mylk’s Peppermint Cacao Hot Chocolate
Ingredients:
1 cup cashews soaked for a minimum of 1 hour (up to overnight)
4 cups filtered water
2 tablespoons cacao powder
1 teaspoon pure vanilla extract
1 tablespoon pure maple syrup
1 drop pure peppermint extract
3/4 teaspoon maca
A pinch of Himalayan pink salt
Method:
Drain and rinse soaked cashews. Combine soaked cashews and water in a high-speed blender with cacao, maple syrup, vanilla, peppermint, maca and Himalayan pink salt. Blend for 2 minutes until smooth. Transfer to medium pot and simmer on stove until hot.Transfer leftover hot chocolate to a container or mason jar, store in the fridge and enjoy cold or re-heated. Shelf life ranges from four to seven days.
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