Ever Put Cashews in Hot Chocolate? Trust Me, It’s Worth It
You know those chilly nights when your toes are basically frozen and you just want something comforting (but not the same-old instant cocoa packet)? That’s when I whip up my weirdly wonderful Salted Cashew Hot Chocolate. First time I made this, I was out of milk but had a half-used carton of cashew milk—and, well, a bag of slightly stale salted cashews glaring at me from the pantry. That kitchen experiment became a cozy tradition—my kids like to tease me for ‘messing with classic cocoa’, but they always ask for seconds. By the way, one time I tried to swap the salt for sugar by accident. Honest mistake, but let’s just say the dog drank more of it than we did.
So Why Do I Even Make This?
I make this when I’m craving that Goldilocks balance: not-too-sweet, definitely not bland, and you get those little bits of crunch at the end (my younger son calls them ‘bonus bites’). My family goes a bit mad for this because it’s super rich, plus the salty cashew twist means it’s not cloying like some hot chocolates. Also, in winter, I honestly can’t keep enough mugs going at once—everyone’s hovering like seagulls. One time my partner said it tasted “like drinking a Snickers, but posher” which I’m taking as a compliment. Oh—and don’t worry about finding fancy cashew milk. I used water once by mistake. Was it divine? Erm… no. But still kinda drinkable.
Gather Your Stuff (or What’s Left in Your Pantry)
- 2 cups (500ml, sort of) cashew milk (I sometimes use almond if cashew’s run out—honestly, I’ve even used old-school dairy milk in a pinch)
- 80g (about half a heaping cup) dark chocolate, chopped—my grandmother swore by that fancy French stuff, but really, any dark choc will do (even a couple of leftover Easter bunnies, honestly)
- 2-3 tbsp cocoa powder (unsweetened—sweetened works, just use a bit less sugar later)
- 2-3 tbsp maple syrup (you could sub with honey or brown sugar; sometimes I just eyeball it)
- A fat pinch of sea salt (table salt if you must, but flaky is nicer)
- 1/3 cup salted cashews, roughly chopped—unsalted is fine, just up the salt a touch
- Optional: little splash of vanilla extract; cinnamon pinch; bit of whipped cream or marshmallows for topping
Okay, Let’s Make It (Don’t Panic)
- Slosh your cashew milk into a medium saucepan—medium heat is fine, but don’t wander off; nut milk likes to boil over when you’re not looking (has happened more times than I care to admit).
- Toss in your chopped chocolate and cocoa powder. Stir like you’re making a magic potion—this is where I usually sneak the first taste just to check balance. If it looks lumpy, give it a sec. A whisk never hurt.
- Add maple syrup, your salt, and vanilla (if you’re feeling fancy). Stir and taste again. Want it sweeter? More syrup. Want it to punch you in the tastebuds? Extra salt.
- Once everything’s melted and smoothish (don’t stress if you see flecks—it’s not a Michelin restaurant), swirl in the cashews. Let them warm for a minute or two—more, if you like mega-soft nuts.
- Pour into two or three heatproof mugs (mugs, tumblers, glass jam jars—I don’t judge), top with marshmallows, cream, more cashews, or chocolate shavings. If you want to impress, sprinkle a bit of flaky salt on top. Ta-da!
Notes from My (Occasionally Disastrous) Experiments
- I once doubled the salt by accident; still tasty, just, uh, more like saltwater taffy than chocolate. Oops.
- Actually, I find this works better with slightly stale cashews (is that weird?), gives a nice chew.
- Don’t bother straining—those bits at the bottom are kinda the point.
Tried Some Variations (Some Even Good!)
- Hazelnut milk and roasted hazelnuts—so good, almost like Nutella but grown-up.
- Peanut butter instead of cashews—and, on second thought, this one might be a bit much. Very thick. Proceed with caution.
- Chili powder for a spicy kick. Just the tiniest pinch. Don’t go wild unless you fancy a challenge.
Equipment or “Don’t Panic If You Can’t Find the Whisk”
- Medium saucepan (any pot really; I once made this in a rice cooker out of desperation)
- Knife for the chocolate—if all you have is a rolling pin, bash it!
- Whisk if you have it—forks work in a pinch, just be ready to stir a bit longer
- Mugs… I prefer giant ones, but whatever holds cocoa
Storing Leftovers—If Miracles Happen
I read somewhere you can store this (without toppings), covered, in the fridge for up to 3 days, and reheat gently on the hob, or blast it in the microwave. But honestly, in my house it never lasts more than a day (if there’s any left, someone probably drank it cold straight from the jug—guilty as charged).
How We Serve It (And My Secret Favorite Way)
We usually pile on some whipped cream or marshmallows—sometimes both if the world’s ending—and sprinkle more chopped cashews. On Christmas Eve, we do cinnamon sticks as stirrers. My personal favorite is to sneak in a glug of Bailey’s for the grown-ups once the kids are distracted. It’s also grand with a slice of snickerdoodle cookie, just saying.
Lessons (Sometimes) Hard-Learned
- I once tried rushing the melting stage—just dumped everything in at max heat. Result: scorched milk, sad chocolate. Don’t do that to yourself.
- If you skip the cashew chunks, it’s just not the same. You need those little flavor landmines!
- Don’t trust the expiration date on old chocolate—if it smells weird, toss it. Or read how to tell if chocolate’s gone bad over here.
Everything Folks Keep Asking Me
- Is this vegan?
- Yup, if you use dairy-free chocolate and plant milk. If you add Bailey’s, double-check ’cause some are dairy, some aren’t. Weird, I know.
- Can I make it nut-free?
- Sure, use oat milk and skip cashews. Maybe try salted pretzels—actually, I never did that, but sounds wild…
- Why is mine lumpy?
- Could be your cocoa powder clumping—try whisking it in before adding heat. Or try sifting, but honestly, I usually just stir longer and hope for the best.
- Can I use white chocolate instead?
- You absolute sweet tooth! It works, but just go real easy on any sugar or maple. Super sweet otherwise.
By the way, if you’re into quirky hot drinks, I’ve been drooling over this deep dive on homemade hot chocolate varieties. Makes me want to try cardamom next time…
Ingredients
- 2 cups unsweetened cashew milk
- 1/2 cup dark chocolate chips
- 2 tablespoons cashew butter
- 2 tablespoons maple syrup
- 1/4 teaspoon fine sea salt, plus more for garnish
- 1/2 teaspoon pure vanilla extract
- Whipped cream or coconut whipped cream, for topping (optional)
- Chopped roasted cashews, for garnish (optional)
Instructions
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1In a medium saucepan, combine cashew milk, dark chocolate chips, and cashew butter.
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2Heat gently over medium heat, whisking frequently, until the chocolate chips and cashew butter are completely melted and the mixture is smooth, about 5-6 minutes.
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3Whisk in maple syrup, sea salt, and vanilla extract. Continue to heat for another 2-3 minutes until hot but not boiling.
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4Taste and adjust sweetness or salt to preference.
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5Pour hot chocolate into mugs. Top with whipped cream and a sprinkle of extra sea salt and chopped roasted cashews, if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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