Drink

Hazelnut hot chocolate

Name: Hazelnut hot chocolate
Total time: 10 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 1½ oz Hazelnut butter; 4 fl oz Heavy cream; 10 fl oz Unsweetened almond milk; ½ oz Cocoa powder; Powdered erythritol, two teaspoons; Vanilla extract, half a teaspoon; Sea salt, a good pinch

Cocoa bloomed in a little hot liquid before the rest goes in, which takes thirty seconds and is the difference between chocolate flavor and brown gritty specks floating on top.

5gnet carbs

36gfat

5gprotein

365kcal

Per serving10 minServes 2

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Ingredients

For the whole dish · serves 2

Hazelnut butter1½ oz
Heavy cream4 fl oz
Unsweetened almond milk10 fl oz
Cocoa powder½ oz
Powdered erythritoltwo teaspoons
Vanilla extracthalf a teaspoon
Sea salta good pinch

Method

6 steps · 10 minutes

Whisk the cocoa and erythritol with two tablespoons of the almond milk into a thick paste, over low heat.
Keep whisking for 30 seconds. The paste will darken and smell of chocolate rather than of dust — that is the cocoa blooming.
Beat the hazelnut butter into that paste before adding any more liquid, or it will stay in lumps.
Pour the rest of the almond milk and the cream in slowly, whisking the whole time.
Bring it to just below a simmer and no further. Boiled, the cream separates and leaves a skin.
Salt at the end. Without it the nut and the cocoa stay two separate things in the cup.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.