Hot "Chocolate" with Sweet Cream Topping

AIP Hot Chocolate.jpg

Could anything be more perfect (and AIP compliant) when it’s cold out? Not that winter has actually arrived in North Texas, but a girl can dream :)

This rich and creamy carob-based version of the tasty classic keeps it elimination phase compliant and still satisfies that sweet tooth in a major way.

•3 cups Coconut Milk
•2-3 tbsp Carob Powder, to desired “chocolate-ness”
•1 1/2 tbsp Raw Honey
•2 tsp Coconut Sugar

  1. In a pot, warm the coconut milk. Do not bring to a boil.

  2. Using a whisk, stir the honey and coconut sugar into the warm coconut milk.

  3. Stir in the carob powder and bring to desired temperature.

  4. Pour into a mug and top with sweet cream!

•1 can Coconut Cream
•1 tbsp Raw Honey

  1. Combine in a bowl and mix thoroughly.

  2. Place in the refrigerator while making the hot chocolate to firm up a bit.