Passionate Mocha Fusion

Allergens

None

Ingredients

• 2 cups unsweetened almond milk
• 4 oz unsweetened chocolate, finely chopped
• 1/3 cup granulated erythritol
• 1 tsp ground cinnamon
• 2 shots strong brewed espresso
• 1 cup heavy whipping cream
• 1 tsp vanilla extract
• A sprinkle of unsweetened cocoa powder for garnish

Instructions

1. In a medium saucepan, heat the almond milk over low heat until it's warm but not boiling. Add the finely chopped chocolate and stir continuously until completely melted and smooth.
2. Remove the saucepan from the heat and whisk in the erythritol and ground cinnamon until well combined.
3. Add the two shots of brewed espresso to the chocolate mixture, stirring gently to incorporate.
4. In a separate bowl, whip the heavy cream with the vanilla extract until stiff peaks form.
5. Gently fold the whipped cream into the chocolate mixture until fully incorporated and smooth.
6. Divide the mocha fusion evenly among four glasses, leaving enough space for the frothy layer on top.
7. Sprinkle a light dusting of unsweetened cocoa powder on top of each glass to finish.

Chef’s Insight

This passionate mocha fusion showcases the perfect harmony between rich chocolate and bold espresso, elevated by a touch of cinnamon and served keto-friendly.

Notes

The chocolate and cinnamon flavors in this mocha fusion create a comforting, warm embrace for your taste buds.