Prep time: 5 minutes (not including time to whip cream)
Cook time: 2 minutes
Yield: 2 servings
INGREDIENTS:
- 2 ounces unsweetened chocolate, chopped
- ⅓ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
- 3 cups unsweetened cashew milk (or heavy cream or full-fat coconut milk for a richer drink)
- 1 teaspoon vanilla or chocolate extract
- ⅛ teaspoon toffee extract (optional)
- ⅛ teaspoon ground cinnamon, plus extra for garnish (optional)
- Sweetened whipped cream, for garnish (see tip, here)
- Melted ghee or unsalted butter, for garnish (omit for dairy-free)
INSTRUCTIONS:
- 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.
