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by Josée Fiset

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super-creamy hot chocolate

Qu’il soit fait de lait de vache ou de lait d’amandes, avec un grand cru Manjari ou un Caraïbe, le chocolat chaud remporte haut la main le titre de la boisson la plus réconfortante. Au lait de cajou, il rappelle ceux, onctueux, que servent les Mexicains. Avec de la crème glacée, il pourrait donner envie d’aller skier au mois de mai !

Preparation : 15 minutes

Baking : 20 minutes

Efficiency : 6 servings


Choice of toppings


1. In a small saucepan over low heat, combine the milk with the chocolate, sugar, vanilla and salt. Gently heat mixture, stirring until chocolate is completely melted. Do not boil. If the hot chocolate seems too thick, stir in a little extra milk. Cashew milk tends to thicken when heated too long. Divide hot chocolate between 6 cups. Top with the vanilla ice cream, and sprinkle with the chocolate if desired.

+ homemade cashew milk

1. In a large bowl, soak 1 cup (250 ml) raw cashews in 2 cups (500 ml) water for at least 1 hour. Using a blender, purée the mixture until very smooth and strain through a fine sieve, pressing out as much liquid as possible. You should end up with about 2 cups (500 ml) cashew milk.


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