Spicy Hot Chocolate
Have you ever tried your hot chocolate with a touch of latino heat? Here is a simple version, enhanced with a twist of cinnamon and cayenne. Some add cloves, nut powder or cream too. Once again, let your creativity guide you!
For 2 servings
- 500 ml milk (3,25% ideally)
- 80 g dark chocolat*, in chunks
- 0-10 ml brown sugar (to taste)
- 5 ml Aliksir cinnamon essential water
- 15-20 ml corn starch* (optional)
- Powdered cayenne pepper (optional)
- Dilute the corn starch into a little bit of cold milk and set aside.
- In a small pot, warm the rest of the milk and the brown sugar over medium heat while stirring to dissolve.
- Gradually add the milk and starch blend, still stirring.
- Increase the heat a little and keep on stirring until the liquid thickens and gets very hot.
- Put the chocolate chunks into the mugs.
- Pour the hot milk into the mugs and stir until the chocolate has fully melted and the liquid is hot.
- Incorporare the cinnamon essential water in each mug.
- Sprinkle with cayenne pepper, to taste.
Little trick: To keep your chocolate real hot, preheat the mugs by pouring boiling water into them a few minutes ahead.
* Compared to cocoa powder, melted chocolate gives a texture that is less homogeneous, but so much richer! The corn starch merges the milk and the chocolate, while thickening it, but it's not essential to the recipe.