Keto Bad Santa Sipper Mocktail
2.5g
Net Carbs
9.1g
Protein
8.3g
Fat
6.7g
Fiber
138
Calories
Cooking tip: For perfectly subtle flavor, gently steep whole cardamom pods in almond milk for just 10 minutes before staining. This infused almond milk can be made and stored in the refrigerator for up to three days before constructing the mocktails. You can also transform this into a low carb cocktail by adding 1 ½ ounces of vodka.
Ingredients:
- 1 1/4 cups almond milk, unsweetened FNDDS
- 1/8 teaspoon liquid stevia sweetener FNDDS
- 1 tablespoon fresh lemon juice Canadian Nutrient File
- 2 cups municipal tap ice cubes USDA
- 1 tablespoon cardamom pods, whole
- 1 ounce semisweet style chocolate baking chips, 45% cocoa, no sugar added Lily's Sweets
- 1 teaspoon Orange Cocktail Bitters
- 24 fl-oz Atkins Creamy Cinnamon Swirl Shake
- 1/2 teaspoon coconut oil USDA
- 12 eas fresh raspberries USDA
Directions:
- In a small saucepot over medium high heat, bring almond milk to a vigorous simmer. Remove from heat, add gently smashed cardamom pods, and steep for 10 minutes.
- Wash raspberries and place on a paper towel to dry. In a small microwave safe bowl, warm chocolate chips and coconut oil in 20 second intervals, stirring between each, until melted. Place dry raspberries on a plate, drizzle evenly with melted chocolate, and place in the refrigerator to harden.
- Into a small bowl, pour steeped almond milk and cardamom through a fine mesh strainer to remove cardamom pods and seeds. Discard cardamom. Stir liquid stevia into remaining almond milk.
- To construct each drink, add about ¼ cup ice to a cocktail shaker. Pour in ¾ cup Atkins Creamy Cinnamon Swirl shake, ¼ cup prepared cardamom infused almond milk, ¾ teaspoon lemon juice, and ¼ teaspoon orange bitters. Securely attach the lid, shake until the exterior of the cup is cold, then strain into a 12-ounce rocks glass. Add ice as desired and garnish with three chocolate covered raspberries on a cocktail skewer. One drink as described is one serving.
