After a long day of skiing on the snowy slopes, a group of friends gathered in a cozy mountain lodge to warm up and share stories of their adventures. To everyone’s delight, Jamie decided to treat the group to a Completely Keto South American Hot Chocolate, a recipe learned from a winter trip to Argentina. Melting the Lily’s baking semi-sweet chocolate chips with swerve, heavy cream, water, and a dash of vanilla extract, Jamie whipped up a rich, velvety hot chocolate that filled the air with its enticing aroma.
As the friends huddled around the fireplace, sipping the decadent drink, someone suggested a whimsical “toast marshmallow challenge” to see who could create the most perfectly golden marshmallow without letting it catch fire. Laughter echoed through the lodge as marshmallows turned from golden to charred, but spirits remained high, warmed by the delicious hot chocolate and the joy of shared moments. The evening ended not just with stories of the slopes but with tales of culinary exploits and the simple joy of friendship.
Ingredients
- 8 oz lilys baking semi sweet chocolate chips
- 4 Tbsp swerve
- 32 oz half heavy cream half water
- 2 tsp vanilla extract
Instructions
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Mix half n' half and swerve and cook until nicely hot.
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Mix the chocolate chips into half n' half mix with a spoon. Mix in chocolate well.
Recipe Notes
