On the off chance that you investigate any bundle of white chocolate you will as a rule find included fixings, which I for one attempt to avoid for the sake of wellbeing. A fundamental contrast between white chocolate and milk or dull chocolate is the absence of cocoa solids.
When you expel the cocoa solids you evacuate the vast majority of the flavor, so to make white "chocolate" different fixings must be included – like sugar, lecithin (generally soy), and different flavorings for taste. Modest renditions may not contain cocoa margarine by any stretch of the imagination. I want to utilize cocoa spread alone and include my own flavorings so I realize they are top quality.
Cocoa margarine is the fat from cocoa beans, which is extricated from cocoa beans as they are prepared to make chocolate and cocoa powder. Utilizing the spread from cocoa is the ideal method to include the kind of chocolate without other pointless added substances. Ideal for a comfortable cup of Strawberry White Hot Chocolate.
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- 1 cup full fat coconut milk
- 1 cup water
- 1 cup frozen strawberries
- 1 Tablespoon pure maple syrup or raw honey
- 1 Tablespoon cocoa butter(you could use coconut oil or coconut butter but it will not have the same chocolate-y flavor)
- 1 teaspoon vanilla
INSTRUCTIONS
- Add all of the ingredients to a small sauce pan over medium low heat.
- Warm through until the cocoa butter is melted, strawberries are thawed, and the coconut milk is warm, but not boiling.
- Add the mixture to a blender (being careful to start slow as the liquid is hot) and blend until smooth.
- Serve immediately.
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