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!