Instant Pot White Hot Chocolate

Ingredients

• 3 cups raw whole milk or dairy-free milk of choice coconut milk is my favorite dairy-free option; raw whole milk is not keto
• 1/4 cup cocoa butter wafers broken into chunks
• 2 to 2-1/2 tablespoons raw honey or maple syrup or use stevia instead for a sugar-free keto version
• 2 teaspoons vanilla extract
• 1/8 teaspoon  sea salt
• 2 tablespoons sustainably-sourced gelatin (certified glyphosate-free)
• 1 tablespoon MCT oil or butter, ghee, or coconut oil

Instructions

1. Add milk of choice, cocoa butter, sweetener, vanilla extract and sea salt to the insert pot of your pressure cooker.
2. Cover the pot, checking the seal and components to make sure all is well.
3. If using an electric cooker, such as an Instant Pot, set to low pressure for 6 minutes. If using a stove-top cooker, bring to low pressure and maintain for 6 minutes.
4. When cycle is complete, turn off and unplug, or remove from heat. Quick release pressure.
5. Using extreme caution, pour the very hot white hot chocolate into a high-powered blender such as the Vitamix. Leave at least 3 inches of space at the top since hot liquid expands in the blender.
6. Add gelatin and fat of choice.
7. Blend for about 25 seconds or until the white hot chocolate is frothy and has a foamy top.
8. Serve immediately. Enjoy!

Recipe Notes

1. This recipe can easily be doubled or tripled for holiday gatherings.
2. Grass-fed collagen can be used instead of the gelatin; you just won’t get the frothy, foamy top.
3. Serving Suggestions: This white hot chocolate is extra special topped with homemade whipped cream or homemade marshmallows.