½ cup (120 ml/4 fl oz) coconut milk or
heavy whipping cream
½ cup (120 ml/4 fl oz) water or almond
milk
2 cardamom pods, crushed
1/8 teaspoon floor cinnamon
¼ teaspoon sugar-free vanilla extract
or 1/8 teaspoon vanilla powder
Pinch salt
2 tablespoons (20 g 0.7 ounce)
granulated erythritol or Swerve
1 ounce (28 g) unsweetened chocolate
1 tablespoon (15 ml/0.5 fl oz) MCT oil or
coconut oil
Few drops liquid stevia, to style
(elective)
Instructions:
1. In a small saucepan, mix the coconut milk, water, cardamom, cinnamon,
vanilla, salt, and erythritol. Carry to a boil. When bubbles type on high,
take away the combination from the warmth and let it sit for five minutes. Add the
unsweetened chocolate and MCT oil and let it soften whereas stirring. Should you
need a sweeter style, add the stevia and stir once more.
2. Pour the chocolate combination by way of a sieve right into a blender and pulse for just a few
seconds till clean and frothy. Serve scorching!
