It feels like it’s been a while since I’ve posted a recipe.  Long, too long (say that in your best Sean Connery voice).  I’m one of those weirdos who still likes hot beverages even in hot weather (don’t worry if this makes you a weirdo, too; we can be weird together).  Actually, apparently it’s not actually all that weird.  Some of the hottest places on earth (the Equator; African nations) drink hot, HOT coffee and other hot beverages to encourage the body to sweat to help with this body-cooling mechanism.

So, here’s to sweaty days and sweaty nights, and I swear this low-carb hot cocoa is actually really great on cold winter days and nights, as well.  With fewer than fifty calories per mug, it’s basically perfect all of the time. Unlike “regular” hot chocolate, it’s also completely sugar-free, and also dariy-free, gluten-free and vegan.  And you can make it without breaking a sweat.

I remember when almond milk was all the rage.  Well, move over almond, it’s time for cashew milk.  I find the flavour even milder, but it’s perfectly creamy for smoothies, baking and hot cocoa.  This is a great swap if you’re sensitive to dairy, and even if you’re not, cashew milk is much lower in calories.  I use stevia as a natural sweetener and get a rich dark chocolate flavour from unsweetened cocoa powder.

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