Spiced Hot Chocolate

It’s hot, It’s spicy, it’s sweet and It’s just right!

If you’re anything like me chocolate and chili are a match made in heaven, the dense and bold aromatic flavours of cocoa and striking sensation of chili is definitely a combination one has to try.

Instead of using ordinary milk I decided to make a vegan friendly version with coconut milk which makes it smooth, silky and a lot creamier. If regular milk is what you have on hand or prefer it works just as well,  so feel free to substitute the coconut milk.

Ingredients

1 Tsp Cocoa Powder
Pinch of Cayenne pepper
Fresh Ginger (Grated)
1/2 Tsp Nutmeg
1 Cinnamon Stick
250ml Milk
1 & 1/2 Tsp Brown Sugar to taste
1 Drop Vanilla extract

Toppings (Optional)

Marshmallows
Chocolate chips
Whipped cream

Method

Bring 1/2 a cup of water to the boil then add in the spices and boil for about 3 mins or until the water is well infused. Reduce the heat, then add in the coconut milk, cocoa powder and a pinch of cayenne. Continue to boil on a Medium – low heat for about 3-5 mins, while whisking occasionally to create a creamy drink. Add the vanilla before you serve and sieve the hot cocoa straight into your favorite mug.

Tuck in and enjoy!

 

 

Sylvia Jemutai
Sylvia Jemutai

Sylvia Jemutai is a food and lifestyle photographer, writer, food stylist, and designer based in Nairobi. Exploring life through delicious food and photography one plate at a time. With a fondness for delicious home cooked meals, mammoth salads and occasional dessert for breakfast.