Hot "Chocolate" with Sweet Cream Topping
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
In a pot, warm the coconut milk. Do not bring to a boil.
Using a whisk, stir the honey and coconut sugar into the warm coconut milk.
Stir in the carob powder and bring to desired temperature.
Pour into a mug and top with sweet cream!
SWEET CREAM TOPPING
•1 can Coconut Cream
•1 tbsp Raw Honey
Combine in a bowl and mix thoroughly.
Place in the refrigerator while making the hot chocolate to firm up a bit.