You could use cashews instead, if you don’t have or don’t like Brazil nuts. For plain milk, just skip the cocoa powder. Add vanilla if you are craving a little egg nog-like treat, or a teaspoon of cinnamon and pinch of cayenne for Mexican cocoa.
Here it is, Ang's Raw Warm Chocolate:
1 cup Brazil nuts, soaked at least 2 hours (Cashews would work, too, and would require less or no soaking, if you don’t have time, and less straining)
3-4 cups water (depending on how thick and creamy you like it) that has been warmed to less than 112 degrees – I didn’t measure, but I stuck my finger in, and it felt comfy, so I’m guessing mine was about at body temperature
1-2 tablespoons raw agave nectar, to taste
2-3 tablespoons raw cocoa powder, to taste
Drain nuts and add to blender.
Pour 3-4 cups warmed water into the blender, and blend at the highest speed for several minutes in a regular blender, less if you have a Vita-Mix or other high speed blender (the high speed blender will also warm your water as it blends – be careful and stop to let it cool occasionally so it doesn’t get too warm and roast your nut milk!) Strain through a nut milk bag or pantyhose into a bowl.Pour milk back into blender, and add agave nectar and cocoa powder to taste. Leave out the cocoa powder for regular “milk,” add vanilla and a little more agave for egg nog, or do cocoa powder, cinnamon and cayenne for Mexican hot chocolate. Blend for another 20 seconds or so, and enjoy…raw appétit!