Spicy chili-coconut hot chocolate

Step 1/ 3

• ¾ tsp ground cinnamon
• ½ tsp cayenne pepper
• 250 ml coconut milk

• saucepan
• cooking spoon

Briefly toast the ground cinnamon and cayenne pepper in a saucepan over low heat, for approx. 30 seconds. Add the coconut milk and bring to a simmer.

Step 2/ 3

• 100 g bittersweet chocolate
• 350 ml whole milk

• whisk

Add bittersweet chocolate and whisk until melted. Whisk in whole milk.

Step 3/ 3

• 200 ml heavy cream
• bittersweet chocolate (for garnish)
• ground cinnamon (for garnish)

• bowl
• hand mixer with beaters

In a bowl, whip heavy cream until stiff. Strain into mugs. Top with whipped cream and garnish with grated bittersweet chocolate and ground cinnamon, if desired. Enjoy!

Cheers!