Nothing tastes as good as a decadent cup of hot cocoa!
1 1/2 cups unsweetened almond milk
1 1/2 cups heavy cream
3/4 cups allulose
1/2 cup cocoa powder
⅛ teaspoon fine sea salt
4-6 large egg yolks
1 teaspoon vanilla extract
1. In heavy saucepan over medium heat, simmer cream, milk, allulose, sweetener, cocoa powder and salt until sweetener completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on a thermometer).
Pour into mugs and top with whipped cream.
Makes 3-4 servings