To a large container, add the cashews and cover with water. Soak for 4 hours. Drain.

To a blender, add the cashews and 8 cups water. Blend until smooth. Strain through a fine mesh sieve or cheesecloth.

Add the cashew milk to a pan over medium low heat until warm, not simmering. Whisk in the honey until melted then whisk in the cocoa powder until well mixed, then whisk in the peppermint extract.

Remove from the heat and serve immediately in your hot coffee, or add to a container with a lid and refrigerate until ready to use. Use within 10 days.