If we can rely on the weather forecaster (and let’s cross our fingers that we can… for once), much of this week is going to feel like summer in June around here! Perfect, warm, sun-drenched days and I couldn’t be happier to get an extra dose of Vitamin D before the snow starts to fly and our winter tires get put to good use.
October was a veritable whirlwind — so, so busy (and I’m SO grateful to have been so busy). But of course it feels like I barely had time to blink or brush my teeth (I’m sure I did both, though!).
With the weather being nice over the last day or so, I took advantage to do some fall cleaning/sorting/organizing and made some donation piles for the local thrift store.
After 7.5 months in this house, I finally have somewhat of a walk-in closet since I converted an extra bedroom, adding some wide and tall removable shelves, a few hooks and an extra dresser. I had been using the room as storage since late summer and everything was a mess: it’s so nice to have everything sorted and accessible. The room instantly feels bigger and refreshed.
I also got caught up on some urgent paperwork before I dive back in to new client work (lots of copywriting and translation work, and of course lots of marking for me as a Program Coach with the Academy of Nutrition’s Culinary Nutrition Expert Program, on right now and rocking and rolling!).
With a brief pause in the workload, it also seems fitting to finally share this extra-creamy, rich-tasting, slightly frosty chocolate bevvy that I started concocting back in June.
Based on the recipe title, you may be wondering: creamier than what?
Well, there’s a popular chain of restaurants here in Canada named after a famous hockey player that has a truly unhealthy beverage on tap. I haven’t had the displeasure of trying this sugar-loaded bevvy myself but I’ve heard from friends that it’s sickeningly sweet. And no wonder: it contains a whopping and shocking amount of sugar.
How much, you ask?
And that’s for the small size! The medium size contains 72 g of sugar and the large size contains 95 g.
I can’t even believe it myself.
To put that in perspective, that’s about:
- 18 grams more than a can of soda/pop for the small size, or
- roughly the amount of sugar in THREE cans of soda/pop for the large size.
That’s a lot, and some might even say a criminal, amount of sugar. I think we can all agree that we can do better.
So I have!
I hope you lick your lips enough to make this because I’ve been making it and refining it all spring and summer. Adding more water, or more cashews, less water and experimenting with different spices (a lot). I’ve made it with cloves (more than once), nutmeg and even turmeric. But I like this version the best!
Mexican Chocolate usually means chocolate with added spices, especially cinnamon. In this I’ve used cinnamon, ginger and some optional chile powder. The chile powder is optional because even though it’s used in a small amount here, it gives your tastebuds a kick in the teeth and is not for the faint of heart.
Chef be warned!
However, the nice thing about spicy things is that they tend to boost the metabolism. I like spicy things so this is right up my alley but feel free to omit it if you don’t.
Cashews are really the secret to some fabulous dairy-free food in your culinary nutrition kitchen. They make mouth-watering dairy-free cheeses, cream cheese, sour cream and even creamy salad dressings like this all-time favourite or this bright, lemony dairy-free potato salad (with health-boosting purslane).
Cashews also have a host of nutritional benefits as I have mentioned before. If you don’t have a high-powered blender, you will definitely want to soak your cashews for at least 6 hours before blending them. If you do have one, go ahead and use it – no need to soak if you don’t have the time or foresight, just make sure you blend until everything is smooth as silk.
Grab a glass and a straw and drag your blender out from the cupboard (if that’s where it’s hiding). This is an easy and healthy way to soothe that persistent chocolate craving (and not a sugar cube of refined sugar in sight!)
Creamier Mexican Chocolate Frosty (dairy-free, paleo & vegan)
- 1 cup water
- 1/3 cup cashews
- 3 Tbsp pure cocoa powder
- 2 Tbsp coconut oil
- 3 Tbsp maple syrup
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp chile powder
- 1/8 tsp sea salt
- 1 cup ice cubes
Add all ingredients except the ice cubes to a high-powered blender. Blend until smooth.
Add ice cubes and blend again until smooth.
Serve immediately, preferably with a big 'ole straw!
If you don't have a high-powered blender, soak the cashews for a minimum of 6 hours and then drain before using. You should also used shaved or crushed ice if your blender isn't up to the task of blending ice cubes.