I have never been to New York, however, I have heard all about Serendipity’s famous frozen hot chocolate. I am someone who always enjoys cold beverages no matter the time of year. However, as summer approaches, this drink is just perfect! It can be made with either tigernut milk or coconut milk making it a win-win in my book and it utilizes your choice of either ghee or coconut oil. The ghee is awesome if you are able to tolerate it but both ways are delicious! Note: Ghee is a stage 1 AIP reintroduction.
First things first: make that delicious tigernut milk! (or just open a can of this additive free coconut milk)
Then whip up in your high speed blender
- Allow 24 hours for tigernuts to soak as outlined in the method here. Prepare tigernut milk as directed.
- Melt coconut sugar, carob powder, and ghee over double boiler. Once melted, whisk in ½ cup tigernut milk. Let cool slightly.
- Combine melted carob mixture in high speed blender with 2-3 cups ice and 1 cup tigernut milk on high until slushy.
- Enjoy sprinkled with a dash of carob on top or even whipped coconut cream!