Friday, February 9, 2018

#125 The Case of Hot Chocolate

Frothy and light!

1-1/3 cups cashew milk
2/3 tablespoon cacao
1-1/3 tablespoons raw agave syrup
2/3 teaspoon vanilla

Pour all the ingredients into a high-speed blender, one with a soup function.

Wrap the upper part of a battery-operated electronic meat thermometer probe in plastic wrap so it doesn't get covered in Hot Chocolate. Hang it in the blender by its conduit and secure it with the blender lid so that there is NO WAY the probe can descend into the blades. I even hold on to the conduit while I'm blending because I don't want the probe pulled in further.


Blend until your Hot Chocolate reaches 118ºF.

Pour into a mug and enjoy!


Serves 1.

Becki

4 comments:

  1. What a beautiful picture! Finally (unfortunately), winter has come to us as well so a cup of that hot chocolate would be very welcome right now.

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    1. Over at My Delights you've shown another excellent way to keep warm—a spa treatment and brunch package. Sara, wouldn't it be fun if we could meet at The Lodge? I'd bring some Hotter Hot Chocolate!

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  2. Oh, that would be great fun! Hubby has a lot of family in Canada so maybe we will make it over there one day:)

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    1. I would be so pleased to see you and share some of my favourite local things! Don't think our tiny guest room at Rose Cottage would comfortably accommodate your vibrant family of four but I'd help you find just the right spot. If you were here now you would see what everyone imagines Canada to be. Azure sky above and the snow banks are HUGE!

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