1tsprose syrup(or rosewater to taste - be careful as it can be overpowering)
10galmond flakes - toasted
8unsalted pistachios - chopped
Pour all but 2 tbsp milk into a pan and place on a low heat.
Mix the arrowroot with the remaining milk until dissolved.
Add the chocolate to the milk and stir until melted.
Using a small whisk, stir in the cocoa powder, honey and arrowroot.
Continue to heat the milk slowly, whisking occasionally until the mixture is smooth and has thickened slightly. The arrowroot needs to cook for a couple of minutes or so at just under a simmer.
Remove from the heat and stir in the rose syrup.
Pour into two small heatproof glasses or cups and top with the toasted almonds, pistachios and grated chocolate.
If you like your hot chocolate sweet, you may want to add another teaspoon of honey.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.