Recipes

Eric’s Showstopper Hot Chocolate Breakfast Drink

This little early morning bevvy offers a full meal of calories in the scope of an intentional high-fat diet. Should you wish to ease yourself into it and slowly discover the power of fuelling with fat then you can use smaller amounts of the ghee and build up to the amount suggested in this recipe.

I switch back and forth between making butter coffees with decaf beans and this hot chocolate recipe offered here, depending on my intended eating window for the day and when my last meal was the day before. This is based upon an intermittent fasting technique that I employ as a way to ride the wave of ketosis and fuel my brain in such a way that keeps my cognition on fire. Small business requires no less!

The cinnamon oil and cayenne together combine to create a spicy treat - the end result is pretty much a kind of warmed glass of "Mayan Chocolate Ice Cream”.

Ingredients:

• 20g chocolate powder (I like heirloom/organic varieties but it’s not essential)

• 1 dash cayenne pepper

• 2 drops cinnamon bark essential oil* (can replace with 1/8 teaspoon ground cinnamon)

  (*I use oils from 100% therapeutic grade oils from Young Living and Doterra)

• 1oz MCT oil

• 30g grass fed ghee (use more if you want to skip lunch! …..I use up to 60g)

• 10g cocoa butter

• 300ml spring water, just off the boil

Method:

• Blend on high in a blender for 30 seconds or until frothy. Can also be done effectively with a stick/wand blender

• Option: add a scoop of grass fed collagen for an ultra smooth and thick hot morning protein shake! I also sometimes change the essential oil to cardamon or ginger