This winter has already tested many of us with unusually low temperatures and snow blizzards. We’ve definitely had our share,  I like to prepare it with nourishing ingredients, and this time I wanted to experiment with making it white.

Rosemary Hot White Chocolate, Milkshake and a Giveaway

I liked the results so much that I decided to make a cold milkshake version. Quite honestly, I can’t pick which one I prefer more, both are exactly what I want to be drinking right now.

Rosemary Hot White Chocolate, Milkshake and a Giveaway

Rosemary Hot White Chocolate, Milkshake and a Giveaway

Rosemary is one of the herbs that I probably utilize more in desserts than savory dishes.

Rosemary Hot White Chocolate, Milkshake and a Giveaway

Rosemary Hot White Chocolate, Milkshake and a Giveaway

 

Rosemary Hot White Chocolate

2 cups unsweetened almond milk
1 tablespoon green tea leaves
2-3 sprigs rosemary – lightly bruised with the back of a chef’s knife
1 vanilla bean – seeds scraped out
1/2 cup raw cacao butter – shredded
2 tablespoons maca powder (optional, but great here)
1 cup cashews – soaked in water for 4 hours
4 soft dates – pits removed and chopped
ground cinnamon and/or nutmeg, or cocoa powder for sprinkling on top – optional

1. Place almond milk, green tea leaves (use a small mesh ball or strainer for the tea leaves), rosemary, vanilla seeds and bean into a saucepan and bring to a boil. Remove from heat, cover and let infuse for 30 minutes. Remove the mesh ball/strainer in 10 minutes.
2. Gently melt the cacao butter on a double-boiler, making not to overheat it to keep all the good stuff intact. Add in the maca powder and mix thoroughly to incorporate.
3. Strain the almond milk mixture and pour into a high-speed blender. Drain and rinse the cashews, add them to a blender along with dates and blend everything until very smooth.
4. Slowly pour the milky mixture into the melted cocoa butter, whisking constantly until completely blended. Gently warm more, if desired, on a double-boiler, but don’t overheat. Pour into cups, sprinkle with cinnamon, nutmeg or cocoa powder and enjoy.

Rosemary Green Tea Milkshake

1 1/3 cup (300 g) full fat coconut milk
2 rosemary sprigs – lightly bruised with the back of a chef’s knife
1 tablespoon green tea leaves
1/2 vanilla bean – seeds scraped out
3/4 cup cashews – soaked in water for 4 hours
1 cup purified water, plus more for soaking the cashews
2-3 soft dates – pitted and chopped
about 6 ice-cubes, more if needed

1. Place coconut milk, green tea leaves (use a small mesh ball or strainer for the tea leaves), rosemary, vanilla seeds and bean into a saucepan and bring to a boil. Remove from heat, cover and let infuse for 30 minutes. Remove the mesh ball/strainer in 10 minutes. Strain the milk and let cool completely in the refrigerator.
2. Drain and rinse the cashews, add them to a high-speed blender along with water and dates. Blend until very smooth.
3. Add the chilled infused coconut milk and ice and blend for about 30 seconds into a creamy, foamy milkshake. Add your favorite vanilla ice-cream for a thicker, more indulgent shake if you wish.

Dining and Cooking