In a small saucepan, add in the cashewmilk blend, cocoa powder, sugar and cashew butter. Let it heat over medium heat and stir occasionally. Remove from the heat just before it begins to boil. Small bubbles will start to form on the outer edges of the pan.
Prepare the mug by using 1/2 tablespoon of caramel to rim them.
Place the finely chopped nuts on a plate and but the caramel rimmed glass into the nuts. Rotate the mug around to coat it with the nuts.
Add a tablespoon of caramel syrup into the bottom of each mug.
Pour the hot cocoa into two mugs. Stir in the caramel syrup and serve!