This creamy cashew hot chocolate is packed with superfoods and easy to make with pantry staples. It’s also infinitely adaptable, with dairy free and vegan versions plus flavor variations. Thank you to Rodelle for providing products for use in this post!
I recently gave up coffee again, which has been rough. (If you read my blog frequently, you might remember that I gave up coffee while trying to conceive–I’m doing it again to prepare for possibly trying for a second baby at some point!) Golden milk was my caffeine-free hot beverage of choice then, and I still love it, but this cashew hot chocolate is my current favorite. It’s quick, simple, tasty, and filling–everything I need to start my day off well.
Back when I was still on the coffee train, I discovered this cashew coffee from Pinch of Yum. It’s so brilliant: you just blitz hot brewed coffee with a handful of cashews and a little honey or maple syrup, and it turns into a dreamy dairy-free “latte”. I especially love how it doesn’t require anything refrigerated like almond milk–I’m always running out of that!
Since I’m not drinking coffee, I decided to give the cashew method a try with hot chocolate, with great results. I know I’ve said this before, but this drink is SIMPLE and EASY. Since it only has a few main ingredients, you want to make sure they’re high quality. I love Rodelle’s baking cocoa and it is my absolute favorite for this cashew hot chocolate (I’m a Rodelle brand ambassador and they sent me ingredients to create this post). A bit of Rodelle vanilla also helps bring out the chocolate flavor and make the drink taste richer.
It’s also a great way to sneak in some superfoods. Right now I’m trying to get in some maca and flaxseed every day to help balance my hormones, and they blend right into this drink. Maca even has a butterscotch-like flavor, which goes so well with the chocolate.
There are so many tasty variations you can choose from to make this cashew hot chocolate your own. I’m sure there are more possibilities, but I’ve listed my favorites below. Which one will you try first?
Cashew hot chocolate variations:
Vegan Cashew Hot Chocolate: omit collagen, use maple syrup instead of honey.
Mexican Cashew Hot Chocolate: add 1/2 teaspoon cinnamon (and a pinch of cayenne pepper if you like!).
Cashew Mocha: use hot brewed coffee instead of water, or add 1 tablespoon espresso powder*.
Maca Cashew Hot Chocolate: add 1 teaspoon gelatinized maca powder*.
Peppermint Cashew Hot Chocolate: add 1/8-1/4 teaspoon peppermint extract.
Buttered Cashew Hot Chocolate: add 1 tablespoon grass-fed butter (salted or unsalted works!).
- 1/4 cup unsalted raw cashews
- 2 tablespoons cocoa powder
- 1-2 scoops collagen (optional)
- 1 tablespoon golden flaxseed meal (optional)
- 1 tablespoon maple syrup or honey
- Pinch of sea salt
- 1/4 teaspoon vanilla extract
- 1 1/2 cups just-boiled water
- Blend all ingredients in a high-powered blender* for 1-2 minutes, until very smooth. See ideas for variations in the post above.
*If your blender isn't high powered, try soaking the cashews in cool water for a few hours, then draining before proceeding with the recipe. If you don't have time to soak, you can also try blending a little longer and/or pouring the last bit through a strainer (don't strain the whole thing or you won't get the foam on top).
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Maldon Sea Salt Flakes, 8.5 Ounce Box
Viva Naturals Organic Ground Flax Seed, 30 oz - Specially Cold-milled Using Proprietary Technology for Optimal Smoothness and Freshness
Hydrolyzed Collagen Powder - Vital Proteins Collagen Peptides Grass-Fed and Pasture Raised, dairy free, gluten free, 20 Ounce (Pack of 1)
Rodelle Gourmet Baking Cocoa, Organic, 25 Ounce
Rodelle Gourmet Extract, Vanilla, 8 Ounce
Instant Pot Blender
This post contains affiliate links (marked with a *). If you make a purchase on Amazon after clicking one of my links, I receive a small commission (the price you pay is not affected). Thank you to Rodelle for providing vanilla and cocoa for use in this recipe!