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!
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
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.