Persian Hot Chocolate For Keto Diet And Healthy

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Persian Hot Chocolate

Prep Time: 5 minutes

cook time: 2 minutes

yield: 2 servings

2 ounces unsweetened chocolate, chopped

½ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener

3 cups unsweetened cashew milk

1 teaspoon vanilla or chocolate extract

1/8 teaspoon toffee extract

1/8 teaspoon ground cinnamon.

Plus extra for garnish Sweetened whipped cream, for garnish Melted ghee or unsalted butter, for garnish Place the chopped chocolate, sweetener, and cashew milk in a double boiler over medium-low heat. Stir often until everything is melted and well combined, about 2 minutes.

Stir in the extracts and cinnamon. Remove from the heat and serve in cute cups, garnished with whipped cream and a drizzle of melted ghee.

Store extras in an airtight container in the refrigerator for up to 4 days. To reheat, place in a saucepan over low heat and stir for 1 minute or until warmed through.

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