Persian Hot Chocolate

prep time: 5 minutes (not including time to whip cream) cook time: 2 minutes Yield: 2 servings

  • 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
  • Melted ghee or unsalted butter, for garnish (omit for dairy-free)
  1. 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.
  2. 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.
  3. 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.