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Quirky Cooking

Creamy Hot Chocolate (Dairy Free)

QuirkyJo by QuirkyJo
June 29, 2011
in Breakfasts, Chocolate, Dairy Free, Desserts, Drinks, Egg Free, Gluten Free, Grain Free, Naturally Sweetened, Nuts, Snacks, Thermomix, Vegetarian, Wholefood
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The kids have been complaining about the wet, cold, miserable weather. (Why does it always come just in time for school holidays?) I told them, “It might be rainy outside, but it’s sunny inside!!”, and made them some of this rich, creamy Thermomix hot chocolate. It’s the perfect antidote to the wet, winter weather – makes you feel all ‘sunny’ inside! Mmmm… And if you’re dairy free, don’t despair, you don’t have to miss out – this one’s made with cashew milk.

Feel free to change the sweetener to whatever you prefer, to taste.  I love the rich taste of coconut sugar or Rapadura with cacao – delicious. You can also change it to a Mochaccino by adding some coffee. Try serving it after dinner when everyone’s bugging you for some dessert, but you really can’t be bothered. It’s so rich and filling, they won’t need any sweets after this!

By the way, I’d just like you to know that I’ve posted three recipes in a row that do not involve chocolate – can you believe that?? I’m so proud of myself. But enough is enough, I need a chocolate fix. Enjoy!

Serves 6 (if using cappucino cups) or 4 (if using mugs).

Note: You can find Dutch cocoa powder and vanilla powder for this recipe in my online store!

Creamy Hot Chocolate
2014-07-12 19:03:23
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Ingredients
  1. 100g raw cashews or blanched almonds
  2. 600g filtered water
  3. 20g raw cacao powder (or good quality cocoa)
  4. 50g coconut sugar or Rapadura (or other sweetener, to taste)
  5. 1 tsp pure vanilla extract
Instructions
  1. Weigh nuts into Thermomix bowl and mill 10 sec/speed 9, until finely ground.
  2. Add water and blend 1 min/speed 9. (No need to strain if using cashews, but if using almonds you may want to strain through a nut milk bag.)
  3. Add cacao powder, sugar and vanilla, and cook on 5 mins/80C/speed 4.
  4. Blend 20 sec/speed 7 to froth it up, then serve immediately.
Quirky Cooking https://www.quirkycooking.com.au/
Note: If it’s a bit too strong for you, top it up with a little extra nut milk.

Soaked version: Soak the nuts for 6 hours (covered with filtered water and a pinch of salt); rinse, then place in Tmx bowl with water, and blend 1 min/speed 9. Strain through nut milk bag then continue with recipe. 

Non Tmx version: Use a powerful blender to make the nut milk or buy premade. Cook gently in saucepan on stovetop, whisking to keep from sticking to bottom of pan, until thickened slightly and temp reaches 80C. 

Tags: breakfastdairy freeDrinksdutch cocoa powderGluten FreeNaturally SweetenedSnacksThermomixVanilla
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Comments 40

  1. Tash says:
    11 years ago

    Yummy. How much volume does that make?

    Reply
  2. Jo Whitton says:
    11 years ago

    Oh, I meant to add that! This makes enough for 6 people (served in cappucino cups) or 4 if served in mugs. 🙂

    Reply
  3. Ruth says:
    11 years ago

    Mmmm just having it now. Thx once again.

    Reply
  4. Jo Whitton says:
    11 years ago

    You’re welcome! 🙂

    Reply
  5. Kate says:
    11 years ago

    Yum that looks so good!

    Reply
  6. ~Nikki~ says:
    11 years ago

    I made this tonight. Boy was it yummy! Thanks so much for sharing this recipe. Just might become a winter favourite 🙂

    Reply
  7. Jo Whitton says:
    11 years ago

    Glad you liked it Nikki! 🙂

    Reply
  8. HealthJuicer says:
    11 years ago

    This tastes amazing! Thanks 🙂

    Reply
  9. Jo Whitton says:
    11 years ago

    Yay! 🙂

    Reply
  10. Noelene says:
    11 years ago

    Jo, this has jumped to my all time favourite drink. I have already memorised it. A million thanks ‘cos it’s just perfect for this cold weather.

    Reply
  11. Jo Whitton says:
    11 years ago

    Thanks Noelene, so glad you like it!! If you ever have any leftover, try it cold – it’s like drinking chocolate cream!! So yummy… 😀

    Reply
    • Krystal says:
      7 years ago

      I was just wondering how it would go as leftovers..looking forward to making in the morning now!! Didn’t want to waste any as there will only be two of us enjoying it

      Reply
      • QuirkyJo says:
        7 years ago

        Leftovers would be fine- I would just place any leftover hot chocolate back into the jug when ready to reheat for 5 minutes on 90*. 🙂

        Reply
  12. Anonymous says:
    11 years ago

    Another winner, Jo, thanks.
    I tried it with almonds this morning, but they didn’t emulsify – maybe need longer to grind?
    Used raw cashews on the second go – perfect!

    Reply
  13. Jo Whitton says:
    11 years ago

    Were the almonds blanched? I don’t think it would work so well with the skin on. Cashews work best because they’re so oily and creamy, and grind down really smooth. Glad you liked it! 🙂

    Reply
  14. Rebekah says:
    11 years ago

    Yummy! Perfect for an early spring day with lingering chill. 😀 thanks Jo!

    Reply
  15. Jo Whitton says:
    11 years ago

    You’re welcome Rebekah! 🙂

    Reply
  16. Amy Reed says:
    10 years ago

    Wow, I just make this and gasped….so delicious! Thanks Jo 🙂

    Reply
  17. Jo Whitton says:
    10 years ago

    You’re welcome, Amy! I think I need to go make some now too… 😀

    Reply
  18. Nabeela says:
    9 years ago

    Had some cashew milk at hand so attempted this and OH MY LORD is it GOOD!! Sooooo delicious! Thank-you so much for sharing 🙂

    Reply
  19. Sterla says:
    9 years ago

    Made this last night! Delicious! So rich and creamy!!!

    Reply
  20. Anonymous says:
    9 years ago

    Would I be able to half the quantity in the tm?

    Reply
  21. Jo Whitton says:
    9 years ago

    Glad you like it, Nabeela & Sterla! 😀

    Anon, yes, you can halve it 🙂

    Reply
  22. Mel Makris says:
    9 years ago

    Hi Jo this is amazingly good!!! Just a question, would it work as well if only heated to 50 degrees to try and retain some of the nutrients in the raw cacao powder?? Ill probably try that next time anyway but just wondered if you’d tried it already! Ta

    Reply
  23. Sharon says:
    9 years ago

    Hi Jo, just wanted to say thank you soooooo much for this recipe. Have made it so many times I know it off by heart. I usually make a full batch, pour off a mug full to drink (yum!) then add 3-4 dessert spoons full of chia seeds. I find if I leave it out to cool a bit (30min) rather than putting it straight in the fridge the seeds seem to swell more quickly. We call this Chia Pudding. My 6 yr old dd loves to take this to school in her lunch box, I sometimes have it for breakfast, morning or afternoon snack, or dessert (obviously not all on the same day). Very versatile and very delicious!

    Reply
    • Jo Whitton says:
      9 years ago

      What a great idea!! So glad you’re enjoying it 🙂

      Reply
  24. Anonymous says:
    9 years ago

    We love this recipe and make it several times a week. I also followed Sharon’s suggestion and add the chia seeds to any leftovers and the kids love the pudding. Delish. Thank you

    Reply
  25. Anonymous says:
    8 years ago

    Added coconut flakes, used cashews, absolutely great!!!! Thank you 🙂

    Reply
  26. jb84 says:
    8 years ago

    To make this recipe for 2 people would I just halve all the ingredients?

    Reply
  27. Pingback: Kitchen Detox #1 | Analogue Kitchen
  28. Maureen says:
    7 years ago

    I’m addicted to this, i use Teresa Cutter’s (the healthy chef) naked chocolate & it’s amazing.

    Reply
  29. Nessybaz says:
    7 years ago

    Delicious! So creamy and rich (next time I’d use a bit less cacao for the children) but grown ups mixed it. Thanks for sharing thisrecipe and for the tips like the chia pudding!

    Reply
  30. Pingback: » Our favourite superfoods (and what to do with them!)
  31. Lynny says:
    6 years ago

    Can’t help but leave another comment thanking you for this soul soothing beautiful drink. We make this so often in the winter. Thanks so much lovely. Love, love, love your work 😉 Lynny xx

    Reply
  32. Amanda says:
    5 years ago

    This is a great hot chocolate… guilt free. Thank you Jo!

    Reply
  33. Cara says:
    4 years ago

    Hi Jo,
    I’m doing LCHF for health reasons and cashews arent compliant which is really unfortunate because I LOVE to make dairy subs with them.
    Will this work well with Macadamia nuts instead and would you cange anything else in recipe for the M nuts? (obviously I’ll need to usd xylitol or some other sweetner rather than the sugar) I know I’m not a fan of fake sugar/foods either at all but this is just for a short while until I heal my gut.

    Ps THANK YOU for all of your amazing dairy sub recipes, not to mention the regular recipes. LOVE your work!

    Reply
    • QuirkyJo says:
      4 years ago

      Hi Cara! Thanks for your lovely comments. So glad you love the recipes!! 🙂 Yes, the hot chocolate will be lovely made with macadamias (or can you have blanched almonds?)…enjoy! xx

      Reply
  34. Lisa says:
    4 years ago

    I’ll confess that I expected to be disappointed with this recipe, but OMG – it’s wonderful! Absolutely delicious and so easy! I’ve made chia puddings with the leftovers as per someone else’s suggestion and I can’t wait for morning tea tomorrow! Thanks Jo!

    Reply
    • QuirkyJo says:
      4 years ago

      Yay Lisa! 🙂 Glad you weren’t disappointed!! xx

      Reply
  35. Pingback: Simple & Delicious Chicken Pilaf - Quirky Cooking

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[Swipe left to see my most recent podcasts!]

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✨Potato Bake✨

Equal amounts potato and sweet potato, peeled, sliced thinly, parboiled.
(I used 3 sweet and 3 regular)

Butter baking dish, layer potatoes.

Sauce:
1 cup cream
2 Tbsp natural yoghurt 
1/2 c chicken stock
1/2 tsp garlic powder 
1 tsp onion flakes
Zest of a lemon
Sprinkling of thyme
Salt and pepper, to taste

Mix together and pour over potatoes. Cover with grated cheese, bake etc

You'd have to adjust liquid amounts, so that it doesn't just coat it. It's got to be sitting in a puddle of it, so to speak.
————————————————

Yep, she’d rather be cooking or gardening than writing recipes 😄 so I’ll add some more details below in case you need it…

- If you don’t cope well with lactose, you could swap the cream for 24 hour sour cream and yoghurt*, or make cashew milk and use that without straining out the pulp so it slightly thickens, plus a little coconut yoghurt if you like. 

(*24 hour fermenting results in an almost completely lactose-free yoghurt/sour cream - tap on the link in my profile then on this photo for my 24 hour yoghurt and sour cream recipes and info). 

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- We used a 26x18cm dish.

- Oven temp was 180C (fan-forced) and it baked for about 30 mins (just until lightly browned).

Easy peasy! Enjoy 🤗🤗

https://bit.ly/24houryoghurtsourcream

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Let me know if you want a video how-to! 

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I love it when my readers are as excited about my recipes as I am, and want to share them! I only ask that if you do share my recipes on your own blog or on social media, you only share an excerpt or link, not the entire recipe. Full and clear credit must be given to Quirky Cooking with a link back to the original content. If you’d like to share one of my photos, please contact me for permission. Thank you! Jo x

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