Chocolate Peppermint Cashew Milk

CHOCOLATE PEPPERMINT CASHEW MILK

If you love a peppermint mocha, but want something a little more nourishing, this one is for you.

There’s something about chocolate + peppermint that instantly feels like winter magic — familiar, comforting, and just festive enough. This chocolate peppermint cashew milk is creamy, cozy, and naturally sweet, made with simple, whole-food ingredients that nourish as much as they comfort.

Cashews create a rich, silky base filled with healthy fats that help keep blood sugar steady, while Medjool dates add natural sweetness along with fiber and minerals. Raw cacao brings antioxidants and magnesium — a gentle mood and energy boost — and peppermint adds a cooling, digestive-friendly finish that feels especially good after meals.

I love drinking this chilled, but during the holidays I’ll gently warm it on the stove or steam it for my kids, sometimes topping it with a small dollop of dairy-free whipped cream for an extra-cozy treat. It’s the kind of drink that feels special without being overly indulgent or sweet. It’s a simple tradition we come back to year after year.

Ingredients

• 1 cup soaked cashews, heaping

• 4 medjool dates (pitted)

• 1/4 cup coconut sugar

• 5 tbsp cacao powder

• 1/4 tsp peppermint extract

• 1/4 tsp vanilla bean powder

• 1/8 tsp Himalayan pink salt

• 5 cups cold water

Directions

1. Add cashews to small bowl and cover with water. Let soak in fridge for at least one hour.

2. After one hour, use a strainer to strain cashews and rinse under cold water.

3. In a blender, combine soaked cashews, pitted medjool dates, coconut sugar, cacao powder, peppermint extract, vanilla bean power, Himalayan pink salt and 2.5 cups of cold water.

4. Blend ingredients, starting on low and gradually increasing to a high speed. Blend for 60 seconds.

5. Add remaining 2.5 cups of water and blend on high for an additional 60 seconds.

6. Pour into a large mason jar or milk jugs. Store in the refrigerator up to five days.