If you’re finding it challenging getting through the last of winter down here in the southern hemisphere, have I got a treat for you!

In winter we sometimes crave rich, sweet foods and drinks, but these aren’t always a healthy option. I find that I feel a bit icky after having a traditional, dairy-milk hot chocolate, even though I love the taste.

But how about this? I’ve created a sumptuous hot chocolate that is actually good for you – it’s a chocolately, sweet nut-milk. Brazil nuts are rich in selenium, raw chocolate is plentiful in magnesium, and agave nectar is a low-glycemic sweetener (or, instead of agave, you can chop and soak two Medjool dates, before blending). Give it a try, and let me know what you think!

Ingredients

1 cup roughly chopped brazil nuts

2 cups water

1–1½ tablespoons raw cacao (chocolate) powder

1½ tablespoons dark agave nectar

Method 

1. Place the nuts and water in a blender, and blend for about 20 seconds, until completely blended.

2. Strain the nut-milk liquid through a nut-milk bag (or you can use a clean knee-high stocking) into a large bowl.

3. Rinse the blender, and tip the strained nut-milk into blender.

4. Add the chocolate powder and agave nectar to the blender, and blend for about 20 seconds.

5. Pour the mixture into a saucepan and stir over low heat until the mixture is only just hot enough that it doesn’t hurt your finger when it’s dipped into it.

6. Pour the fragrant, sweet, chocolatey elixir into two cups.

7. Cosy up on the couch, and sip to your heart’s content!

Notes: Make sure you don’t dilly-dally in sitting down to drink your chocolate, because it isn’t as hot as traditional hot chocolate. If you live in Australia, you can purchase raw cacao powder from Loving Earth. Also, you might have seen my recipe recently, as it appeared in the August edition of Australia’s Good Health magazine!

Bon appetit!