A steamy hot cocktail for wintertime!
This cocktail is called The Super Chocolata because it is made from several superfoods: raw cashews and raw cacao. Adding Himalayan salt and coconut milk also add highly nutritious elements. Why not give yourself a healthful boost during cocktail hour too?
6 oz. Cashew Cacao Milk
2 oz. Montanya Oro Rum
.25 oz. Turbinado Simple Syrup (to taste)
Combine Cashew Cacao Milk and simple syrup in a sauce pan (for stovetop) or glass measuring cup (for microwave). Adjust simple syrup depending on how sweet you prefer.
Heat the mixture for 2-3 minutes (stovetop) or 40 seconds (microwave)Add Montanya Oro Rum and continue heating briefly (don't evaporate the alcohol!)Decant into a 8-10 oz glass mug designed for hot beverages.
Coconut Whipped Cream (can be handmade or bought at health food stores and Trader Joe's) Dust whipped cream with raw Cacao or spice it up with Cayenne.
(or) Create a sugar rim with Turbinado sugar (shown).
To make homemade Cashew Cacao Milk:
In a blender, combine 1 cup raw cashew pieces1 tbsp raw cacao powdera pinch of pink Himalayan salt3c water
Blend on high speed until smooth and creamy. Store for up to one week. For thicker and creamier milk, add more cashews. For more chocolatey, add more cacao powder.
To make homemade Coconut Whipped Cream:
1 can full fat Coconut Milk, chilled in the fridge overnight or in freezer for 2 hours.
1 tablespoon (or more to taste) coconut sugar or honey, optional
Chill your mixing bowl and whisk attachment in the freezer for 10 minutes before making the coconut whipped cream.
When bowl is chilled, remove the thick and hardened coconut cream from the top of the can and transfer to your mixing bowl, leaving any excess moisture/coconut water in the can. Using a whisk attachment, beat on medium high for 2 minutes, until light and fluffy and soft peaks form. Scrape down the bowl. If adding sweetener, add coconut sugar or honey, then continue beating for another 2 minutes. Coconut cream has its own natural sweetness.