Rose Cream Decadent Iced Chocolate

Serves 1

Iced Chocolate

1 heaped tablespoons Little Bird Organics Decadent Chocolate Chunk Drinking Chocolate

1-2 tablespoons of maple syrup 

1/4 cup hot water (to dissolve the hot chocolate)

Ice cubes of choice

¾ cup milk of choice (we use homemade hazelnut milk, almond or coconut milk would also work well)

Dried rose petals (optional)

Rose Cream

1-2 tablespoons Whipped Coconut Cream

Splash of rose water or food grade rose essential oil (add to taste, start small) 

Decoration

Rose Petals

Method

Prepare the Rose Cream by whipping the coconut cream (natures charm whipping coconut cream works well, you need to chill the can overnight) add a little rose water to taste and mix through. Mix well, then store in the fridge until ready to use.

Make the Hot Chocolate

Dissolve the chocolate mix and maple syrup in hot water and stir until smooth. Allow it to cool for 5–10 minutes.

To Assemble

Place ice cubes in a glass and pour the cooled hot chocolate over top.
Add your milk of choice, leaving about an inch of space at the top to avoid overflow when adding cream. Spoon a dollop of rose cream on top of the drink. Sprinkle with dried rose petals if desired.