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Three exciting ways to take the humble winter hot choccy to the next level! Prep Time: 10 minutes Cook Time: 10 minutes Makes 1 hot choc per recipe INGREDIENTS: For the Coconut Hot Chocolate - 50g Dark Chocolate Drops - ½ tsp coconut sugar - 1 cup coconut milk (we love Chantal Organics) - A sprinkle of toasted coconut shavings (we love Alison’s Pantry) For the Cashew Hot Chocolate - 50g Milk Chocolate Drops - 2 dates (we love Alison’s Pantry) - 100g cashews (we love Alison’s Pantry) For the Peanut Butter Hot Chocolate - 50g Dark Chocolate Drops - 1 tbsp Peanut Butter - 1 cup milk (we love Anchor) - We served ours in Le Creuset stoneware espresso mugs METHOD: For the Coconut Hot Chocolate: 1. Bring the coconut milk up to a gentle simmer. Take off the heat and whisk in the chocolate and sugar. Top with toasted coconut. For the Cashew Hot Chocolate 1. Soak most of the cashews in boiling water for at least 30 minutes (leave a few to toast and garnish). Overnight is better. 2. Drain them. 3. In a food processor, blitz the soaked cashews, dates, chocolate and a cup of boiling water until you have a completely smooth mixture. While the food processor is blitzing - toast the remaining cashews in a fry pan over a medium heat until golden and roughly chop. 4. Top the hot choccy with a few toasted cashews and devour while hot. For the Peanut Butter Hot Chocolate 1. Bring the milk to a gentle simmer in a saucepan over a medium heat. 2. Take off the heat and add the chocolate and peanut butter until completely melted. 3. Serve hot with a spoonful of Peanut Butter. This recipe is brought to you by fresh.co.nz.