Recipe Monday: Festive Chocolate Drinks

Posted by – December 21, 2015
Categories: Food & Nutrition

choctail mocktailTo follow up on last week’s recipes for tasty holiday treats, today we’re highlighting festive drink recipes from some of our favorite titles. Whether you’re in the mood to hunker down with some hot chocolate or get in the holiday spirit with our choctail mocktail (or make it a cocktail—who are we kidding), we’ve got you covered.


Excerpted from Raw Chocolate Treats by Jessica Fenton
Serves 2

• power blender
• cocktail shaker
• martini glass

• 32 raw cacao beans
• generous 2 cups of your favorite raw nut or seed milk
• scant ½ cup dried goji berries
• ½ cup yacón syrup
• handful of crushed ice

Add all the ingredients, except the crushed ice, to your power blender and blend on full power until smooth. Add the crushed ice to the cocktail shaker, pour the drink mixture over the ice, and shake thoroughly before double-straining into a martini glass. Drink immediately.

Raw Chocochino

Excerpted from Raw Chocolate Treats by Jessica Fenton
Serves 2

• power blender
• bain-marie or double boiler

• generous 2 cups raw almond milk
• ¼ cup raw cacao powder
• scant ¼ cup raw agave nectar
• 2 teaspoons raw cacao butter, grated or finely chopped
• 5 drops vanilla essential oil

Add the almond milk to your power blender jar with all the other ingredients. If you have the almond milk already made and sweetened in the refrigerator, just omit or add less of the agave nectar. Blend on full power until you achieve a smooth, even consistency. Heat the mixture gently using a bain-marie, stirring regularly (and checking that it’s not heating up too much, which would destroy the enzymes and nutrients) until warmed through. For an extra touch, heap some vegan whipped cream and sprinkle chocolate flakes on top.

Quick Chocolate Chaga Charge-Up!

Excerpted from Chaga: King of the Medicinal Mushrooms by David Avocado Wolfe
Serves 3 to 4

• power blender

• 2 liters spring water
• 1 cup raw organic hemp seeds (add more hemp for a thicker milk)

Blend in a high-speed blender on high for approximately 20 seconds. Strain milk through a nut-milk bag back into blender. Add:

• 2 tablespoons organic raw cacao powder
• 2 to 3 tablespoons honey (to taste) or your sweetener of choice
• 1 teaspoon vanilla powder or vanilla extract
• 1 teaspoon raw organic virgin coconut oil
• 2 tablespoons organic raw cacao powder
• 1 teaspoon raw cacao butter
• ¼ teaspoon sea salt
• 2 tablespoons chaga mycelium powder
• 1 to 2 tablespoons maca powder
• 1 to 2 teaspoons carob powder
• 1 to 2 teaspoons mesquite powder
• 1 to 2 teaspoons powdered ho shou wu (fo-ti) powder (*optional)
• 1 to 3 teaspoons of medicinal mushroom powders, such as reishi, cordycepts, lion’s mane, agaricus, shiitake, maitake, tremella, etc. (*optional)

Blend ingredients together on high for 20 seconds. To serve chilled, add a few spring water cubes and blend until frothy.

Tags: David Wolfe Recipe Vegetarian & Vegan Jessica Fenton

About the Author

Bevin is the publicity and marketing manager at North Atlantic Books.