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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.