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
Marshmallows
Chocolate chips
Whipped cream
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!
