• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

sweet miscellany

seasonal vegetarian recipes

  • HOME
  • ABOUT
    • LINKS FROM INSTAGRAM
  • RECIPES
  • PHOTOGRAPHY
  • CONTACT

Macadamia Hot Cocoa with Lavender & Mint

January 9, 2019 By Courtney West Leave a Comment

Jump to Recipe
Macadamia Hot Cocoa with Lavender & Mint (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

Lavender and mint lend their soothing and calming properties to this mug of vegan macadamia hot cocoa. The cacao powder acts a natural mood booster while offering iron, magnesium, and calcium. The dates add fiber and sweetness.

Macadamia Hot Cocoa with Lavender & Mint (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

I’ve always found questions like “what is your dream job?”or “how would you describe yourself?” to be difficult to answer. The reason is that there is no “right” answer. I can’t find it in a book. I can’t do hours of research for it in a library. And no one will be able to give me the answer. My Capricorn brain is logical and structured, thus it balks at questions like these. And then it cuts and runs the other way.

But this is where intuition comes in. The lunar and feminine energy. Or as we like to call it, our “gut feeling”. I’ve felt somewhat out of touch with my intuition over the past year so I’m trying to remedy that moving forward. It has involved a shift in structure and more opportunities to sit and listen. And, it has me practicing more self care than I have in a very long time.

Macadamia Hot Cocoa with Lavender & Mint (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

The New Moon & Solar Eclipse this past Saturday called for an opportunity to sit and ask myself what I wanted to manifest. At the advice of my acupuncturist, I went deeper than intentions and goals and re-examined my dreams. I pulled out a journal I’d been saving for something special, and wrote them down. It might seem like a simple step, but it’s the first in the process of manifestation. I pulled these dreams out of the ether and made them mine. And I’m hoping to breathe life into them over the course of the year.

If you find yourself in the same boat trying to figure out what you’d like to create this year, I offer you this mug of hot (or cold cocoa). The cacao powder acts a natural mood booster while offering iron, magnesium, and calcium. The dates add fiber and sweetness. And the lavender and mint help soothe the nerves while imparting a lovely and comforting herbal flavor.

Macadamia Hot Cocoa with Lavender & Mint (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Macadamia Hot Cocoa with Lavender & Mint (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

Macadamia Hot Cocoa with Lavender & Mint


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Courtney West
  • Total Time: 7-10 minutes
  • Yield: 1 serving
  • Diet: Vegan
Print Recipe
Pin Recipe

Description

Lavender and mint lend their soothing and calming properties to this mug of vegan macadamia hot cocoa. The cacao powder acts a natural mood booster while offering iron, magnesium, and calcium. The dates add fiber and sweetness. 


Ingredients

  • 1 cup macadamia milk
  • 1–2 pitted medjool dates (I used 2)
  • 1 tbsp cacao powder
  • tiny pinch of sea salt
  • 1/2 tsp vanilla extract
  • tiny pinch of dried lavender 
  • hefty pinch of dried mint leaves (I used chocolate mint from my garden!)


Instructions

Add all of the ingredients to a blender. Blend on high until smooth. If you’re serving it up cold, strain the mixture into a glass and add ice. If you’re serving it up hot, strain the mixture into a pan. Heat the cocoa over medium heat until it just comes to a simmer. Remove the pan from the heat, whisk it several times, then pour it into your mug. Add any garnish you like then enjoy!

Makes 1 serving.

Notes

  • I used macadamia milk here but feel free to use your favorite in its place!
  • I recommend straining the blended mixture through a sieve before drinking in order to remove any larger bits of date. This is completely optional but you’ll find it reflected in the recipe.
  • Prep Time: 5 minutes
  • Cook Time: 2-5 minutes
  • Category: drink

Did you make the recipe?

I love to see what you’re making so feel free to tag me on Instagram @courtweststudio!

Filed Under: all seasons, beverage, chocolate, dairy free, gluten free, grain free, herbs, Recipe, self care, vegan, winter

Previous Post: « Cranberry Marmalade + a Handmade Gift Guide
Next Post: Rice & Shiitake Filled Collard Rolls with Marinara »

Reader Interactions

Looking for a particular recipe or ingredient?

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Let’s Connect

  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Keep in Touch

Want free monthly seasonal eating tips and recipes straight to your inbox? Simply tap here!

dairy free blueberry corn muffins

Blueberry Corn Muffins with Whipped Maple Butter (dairy free) | seasonal plant-based recipes from the Sweet Miscellany Blog

summer picnic pasta salad

dewberry shrub with lemon thyme

Dewberry Shrub with Lemon Thyme (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

blistered shishito peppers with lemon basil cashew cream

Blistered Shishito Peppers with Lemon Basil Cashew Cream (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

cucumber carrot salad with crushed peanuts & mint

Images and content owned by Courtney West copyright (c) 2011-2025

Copyright © 2025 · Foodie Pro Theme On Genesis Framework · WordPress · Log in