frozen hot chocolate
Life has shifted into high gear this summer. As a result, some weeks have passed since my last post. My mother-in-law, whom I adore, was here from South Africa for almost a month. With her she brought updates of how our family and friends are doing as well as stories about the World Cup and the excitement buzzing in and around the country. We took her up to Newport for 4th of July and into New York City another weekend. We truly had such wonderful quality time. A day after her departure, my sister came to visit from Colorado with her daughters. My children were consumed, spending every waking moment with their cousins. Arousing oneself at 3am, ahem…”just to see if anyone else was awake and ready to play” was not uncommon either. As tired as we were, we had to laugh. We couldn’t blame them for trying to make the most of every second together. It was too sweet. We said farewell, settling back into our routine. In came the dog days of summer, out went our air conditioner.
Hot. Muggy. Sleepless. Cranky. For 14 days. Straight.
We finally emerged from the basement yesterday after the repairman left. We’ve been quarantined there for the duration of our sweltering misery. As much as this whole ordeal has been difficult, I watched in horror as the Pakistani people suffered through floods, devastation and death. Truth be told, I have no right to complain about my air conditioner. Compared to them, my ordeal has been a walk in the park. Nothing like a swift kick of perspective to put me in my place.
To celebrate our new-found life above ground, I made us this creamy and decadent frozen treat. It ended up being a great way to “ease” ourselves back into the kitchen while warding off this heat and humidity.
Side note #1: you can use more ice (if you want to eat it with a spoon à la Wendy’s Frosty). Just a word of warning though: the more ice you add, the harder it is for your blender to process. I found 4 cups of ice was just enough before it went into “too thick” mode. Side note #2: My chocolate bar has very little sugar in it so adding 4T of honey was just right. Be cognizant of the amount of sugar in your chocolate bar and adjust the level of honey accordingly. Side note #3: Go ahead and make this vegan by swapping out the honey for your sweetener of choice.
1 bar (3.5 oz) 70% cocoa chocolate (I used Alter Eco brand. I heart them.)
2 cups filtered water
1 cup cashews, soaked for at least 4-5 hours
4 Tblsp raw honey
1 cup coconut milk
1 tsp GF vanilla
4 cups ice
1.) Soak 1 cup raw cashews in about 2 cups filtered water for at least 4-5 hours. Drain and discard the water. Rinse the cashews thoroughly. Set aside.
2.) Place a saucepan over medium low heat. Break your chocolate bar into small pieces and melt stirring with a spoon (not a whisk). Be careful that it doesn’t burn.
3.) Add 2 cups filtered water to your blender. Add the cashews. Blend about 45 seconds, until the cashew milk is creamy. Add the honey, coconut milk, melted chocolate and vanilla. Blend about 30 seconds. Add 4 cups ice and blend about 15-20 seconds. If you let it sit more than 10 minutes you may have to add a little more ice to return it to frozen consistency.
Makes 4 good sized servings.