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Message: <blockquote data-quote="TeddyTottie" data-source="post: 2310607" data-attributes="member: 519030">Now that Autumn is upon us, I thought I would share my methods for a nice, sustaining, low-carb hot chocolate.  Great for breakfast, or indeed, any other time!The liquid - I use around a quarter to a third of double cream and top up to the required volume with water.The chocolate - I use 5 or 6 Hotel Chocolat 100% cocoa buttons, and also add a small teaspoon of unsweetened proper cocoa for a bit more oomph, but adjust as you like.Method - heat the cream mix, it’s nice if you can get a bit of froth going, I use the steam arm on my espresso machine.  Add the chocolate and cocoa, stir well, drink....I find that it is plenty sweet with nothing added, the cream has natural sweetness, but of course you can add any suitable low-carb sweetener.It will have a bit of cocoa-y slurry at the bottom, but I just drink that too.<img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite23" alt=":cat:" title="Cat    :cat:" loading="lazy" data-shortname=":cat:" /></blockquote>

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