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I'm Anett. This is my creative space - where I collect my recipes, thoughts, ideas and works. 

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HOT CHOCOLATE with coconut whip & Tellicherry pepper

HOT CHOCOLATE with coconut whip & Tellicherry pepper

HOT CHOCOLATE. It’s what winter dreams are made of if you’d ask me. There’s something about drinking a whole block of chocolate all cozied up, while reading a good book. The perfect way to enjoy those darker days during the year.

I spiced this one up with my most favourite Tellicherry pepper – a kind of black pepper that gives just the right amount of sweetness and aroma with the slight spicy kick. And of course there must be coconut whip because what’s a hot chocolate without the froth, am I right?

This recipe is so easy to make that I bet you’ll remember the technique after making it once. And, even though I know you read my blog all the time and keep it open just in case, you can make a really good hot chocolate with any ratio of these ingredients – not the exact ones written below!

 

Ingredients

500 ml almond milk

2 tbsp unsweetened cocoa powder

2 tbsp sugar or another sweetener

70g semi-sweet chocolate, finely chopped

Pinch of sea salt

Freshly ground Tellicherry black pepper

Coconut cream, whipped

 

Recipe

Bring the almond milk to a simmer, then add the cocoa powder, sweetener, chocolate, salt and pepper. Whisk to combine. Adjust sweetness if needed. Pour into mugs and top with whipped coconut cream. Finish with a few fresh grinds of Tellicherry black pepper.

Peanut crunch rice paper rolls with a Tellicherry pepper satay sauce

Peanut crunch rice paper rolls with a Tellicherry pepper satay sauce

PEACH & THYME GALETTE on a rye flour base

PEACH & THYME GALETTE on a rye flour base