Ingredients
- 1 oz. unsalted butter
- 1 tbsp cocoa powder
- 1 tsp powdered erythritol (optional)
- ¼ tsp vanilla extract
- 1 cup boiling water
Steps
- Put the ingredients in a tall beaker to use with an immersion blender.
- Mix for 15–20 seconds or until there’s a fine foam on top.
- Pour the hot cocoa carefully into to cups and enjoy.
- Serving suggestions
- If you want to make your hot cocoa even richer, add a dollop of whipped coconut cream before serving. Or whipped heavy cream if you tolerate dairy.
- If you want something extra, add a few chocolate shavings or a sprinkle of cinnamon on top!
- Substituting ingredients
- Use ghee (clarified butter) or coconut oil for a dairy-free option.
- Enjoy it right away
- This recipe isn’t good for preparing ahead of time. Once chilled, the melted butter will set and separate which will leave you with a grainy mixture.
- If this accidentally happens, you can reheat it in a sauce pan over medium heat and then pulse it with an immersion blender until smooth and frothy again.
Original recipe: dietdoctor.com