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
(see here)
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 (see tip, here)
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.