3 Pour in enough of the simmering stock to cover the contents of the pan and let simmer
gently over medium to low heat, stirring frequently, until liquid is absorbed.
Melt the remaining 4 ounces of chocolate and 3 tablespoons of butter in a small sauce
pan over medium to low heat, stirring until smooth.
Reduce the chickpea water to 1
cup over medium to low heat Whilst it is still boiling hot add the Granulated Xylitol then put in the fridge for as long as possible (overnight is good but a couple of hours will do).
Combine butter, juice, sherry, zest, onions, and ginger in a saucepan and
cook over medium to low heat, stirring until butter is completely melted.
Warm
it over medium to low heat while stirring until it is smooth again.
Combine prepared cappuccino with cornstarch in a medium saucepan
over medium to low heat, whisking constantly.
Once brewed, combine the cappuccino with cornstarch in a medium saucepan
over medium to low heat, whisking constantly.
On a double boiler,
over medium to low heat, melt the chocolate chips.
In a small saucepan
over medium to low heat, cook the strawberries together with the honey, 1 teaspoon vanilla extract, and scraped vanilla bean until the strawberries are loose in structure but still intact and their sauce has thickened just slightly, about 8 minutes.
In a small sauce pan,
over medium to low heat, heat the sauce until thicken stirring occasionally.
In a pot,
over medium to low heat, add the milk and the chai spices.
Stir in the milk (or coconut milk for dairy - free option) and cook
over medium to low heat.