Cashew Hot Chocolate

Cashew Hot Chocolate

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Adjust Servings:
3.5 oz Dark Chocolate
3 cups Milk (I use unsweetened Almond Milk)
1 cup Raw Cashews (Pre Soaked)
2 cup Filtered Water
1/2 cup Sugar (I use Pure Cane Sugar)
1/2 tsp Salt (I use Kosher)
Coconut Whip Topping
15 oz can Full Fat Coconut Milk

Cashew Hot Chocolate

  • 10 minutes
  • Serves 4
  • Easy


  • Coconut Whip Topping



Six ingredient, dairy free, sweet and rich cashew hot chocolate that hits the spot every time!

When the weather gets cooler or the holidays are upon us, we all want a cozy cup of hot chocolate.

I love a rich, creamy and preferably dairy-free hot chocolate. Enter cashews!

Cashews will step up your hot chocolate game and results in the most luscious and creamy consistency.

Cashews make a rich, creamy and sweet non-dairy milk.

After soaking the nuts, they are blended with water then strained to make the plant milk.

I like to soak my nuts in filtered cold water but if you are short on time, you can also soak them in hot water for just 1 hour.

Instead of cocoa powder, I am using good quality 60% dark chocolate. 70% will work as well.

Using a dark chocolate results in a rich chocolate flavor, perfect for hot chocolate.

To sweeten things up, I am using cane sugar but you can also use real maple syrup, agave, or coconut sugar.

Instead of topping the hot chocolate with marshmallows, I like making a quick coconut whipped cream.

It’s a 1 ingredient whipped cream that compliments this cashew hot chocolate.


If you make this recipe, please leave your review in the comment sections below and send me an image of your creation via Instagram!



Soak The Cashews

Add 1 cup of raw (not roasted and unsalted) cashews to a large jar and add filtered water until the cashews are fully covered.

Add a lid or cover with plastic wrap and keep on the kitchen counter to soak for 4-8 hours.

Soaking the cashews is optional but recommended as it will result in a smoother, less chunky beverage.

If you plan to make coconut whipped cream, place one 15 oz can of full fat coconut milk into the refrigerator and allow the fat to separate fro the water in the can overnight.


Grab a medium size pot

Add 1 cup of milk to a pot along with your chopped dark chocolate and the sugar.

Turn the heat to medium-high and stir until the chocolate and sugar is fully melted.


Grab Your Blender

Once the chocolate and sugar have dissolved into the milk, transfer the liquid to a blender along with 3 more cups of milk, the water and salt.

Drain the cashews and add them to the blender as well. Discard the liquid the nuts were soaking in.

Blend the mixture on high for a full minute until smooth.


Heat Up The Hot Chocolate

Pour the mixture back into your pot and heat on medium-low heat, stirring occasionally.

Once hot give it a quick taste and add more sugar if desired.

To make the coconut whipped cream, turn the chilled can upside-down then open the can and pour out the coconut water (keep for smoothies!).

You should be left with the solid coconut cream. Scoop the cream into a bowl and whip with a whisk or electric mixer for a couple of minutes until fluffy.

Top your hot chocolate with the whipped cream and grated chocolate, if desired.


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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