Practically Pudding Drinking Chocolate

I’ve been hoarding this recipe away for several weeks. I was waiting for a rainy day, a literal rainy day. The rainy season has come. In Vancouver, that season lasts 9 bazillion months. Boooooooo!


My misfortune is your gain because when the weather is crappy, I head straight to the kitchen for comfort. Today’s cup of comfort comes in the form of drinking chocolate.

This is not hot chocolate from a little sachet of sadness. Nope! This drinking chocolate is thick and spoonable. It’s practically pudding.

drinking-chocolate-ingredientsThe key to this alchemy is cashew milk. You can try this recipe with a different type of milk, but cashew milk has a high fat content that gives this drink body.

I’m not joking when I compare it to pudding. You can let it cool and eat it with a spoon if you want. In fact, I encourage that. It’s a great alternative to puddings that are loaded with thickeners.

This is enough for two people, especially if served with cookies for dipping.


Drinking Chocolate

  • Prep Time: 1 minute
  • Cook Time: 5 minutes
  • Total Time: 6 minutes
  • Yield: 2 servings


  • 1 cup cashew milk
  • 2 oz dark chocolate, finely chopped
  • 1 tsp coconut sugar


  1. Heat the cashew milk on medium-low heat, whisking constantly.
  2. When it starts to bubble on the edges, add the chocolate and coconut sugar.
  3. Whisk constantly until chocolate is fully melted.
  4. The whole process should take about 5 minutes.
  5. The mixture will continue to thicken as it cools.


  • Serving Size: 1/2 cup


  1. Hey Jasmine, not only are you fabulous but your blog is too! Lady, these photos are gorgeous! And I’m in love with that beautiful tea cup. I’ve never had cashew milk (or any nut based milk) before. I can’t believe this thick, creamy “practically pudding” is made with just the milk and chocolate! It’s been so disgusting here in Vancouver that a giant pitcher of this would put me in the right mood again.

    • Jasmine Lukuku

      Nancy, you are too kind! I can tell we are kindred spirits…the way you rhapsodize over sweets!

  2. Jasmine, I feel your pain about the weather. I’m near Buffalo NY so we’re lucky to have any sort of warmth (or summer) at all! I would have never thought to use cashew milk, and I admit I’ve never had it. It sounds like something up my alley though. I tend to eat more low/moderate carb, and I’m always looking for interesting swaps from using the traditional low carb staples; heavy whipping cream, unsweetened almond milk, etc.

    • Jasmine Lukuku

      You should definitely try it. It’s now a staple in my house, since we don’t really drink milk.

  3. Sounds like the kind of super-thick hot chocolate you get in Spain. I bet it would go great with some vegan churros!

    • Jasmine Lukuku

      Trust me, I thought of that!If you have a good churro recipe, send it my way!

  4. Hi Jasmine!

    Quick question about this recipe. I just tried to make it but I used store bought cashew milk. It didn’t quite thicken up like yours did. Do you think it was because I got it out of the box rather than making it from scratch? I’m not quite sure what I did wrong. I did add the chocolate while it was room temp before it started bubbling. Is that the problem? let me know! Thanks!

    • Jasmine Lukuku

      Hi there,

      I definitely think the problem is store bought cashew milk. It’s hard to know how much water is added to the pre-made stuff, but I bet they dilute it. Making it at home is really easy, so I hope you will try again!

  5. Whoa, this looks dreamy. I’m certain I could drink a vat of it.

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