Spiced Cashew Mylk Hot Chocolate

Tis the season. The season of rain. The season of cravings and the season of laziness. Not the best of combinations!

I woke up this Monday (boo) morning to beautifully slothful weather. Sighhhh. All I wanted to do was get under a blankie and soak up my Game of Thrones book. And that's exactly what I did. Except, at mid morning, a strong craving for something steamy hot hit me like a ton of bricks. Hot chocolate would be perfect! So would masala chai (especially since poor hubby had a sore throat and wanted something to soothe it).

Ideally we'd get everything. But considering *I* was the one who had to drag my butt to the kitchen and make something, the quickest, easiest thing would be the most ideal. I've said this before and I'll say it again... laziness is the mother of invention. The speed at which I concocted this Masala Hot Chocolate was incredible. Blend, heat, serve. Gotta love nut mylks. :D

Within 10 minutes (including the time taken to shoot pics), I was back in bed sipping on my awesome fusion drink with a ridiculously contented smile on my face.



1/2 C Cashews
1 inch Fresh Ginger
2 T Cocoa Powder
4 tsp Organic Jaggery
1/4 tsp Cinnamon Powder
1 Clove
4 Black Peppercorns
1/2 Cardamom (just use the seeds and not the pod skin)

Grind everything together into a fine powder.
Add a little water at a time and grind into a smooth paste.
Add about 3 cups of water and blend well.
Pour into microwavable mugs and nuke for 2 minutes (or more).
Keep a close watch while microwaving to ensure the mylk desn't overflow.
Alternately, it can also be heated in a pan on a stove and then served once it's steaming hot.
Dust with cocoa powder.
Slurp.

Enjoy the monsoons! :)