Spicy chili-coconut hot chocolate
Difficulty
Easy 👌10
min.
Preparation
0
min.
Baking
0
min.
Resting
Ingredients
| 1 tbsp | unsweetened cocoa powder |
| 100 g | bittersweet chocolate |
| ¾ tsp | ground cinnamon |
| ½ tsp | cayenne pepper |
| 250 ml | coconut milk |
| 350 ml | whole milk |
| 200 ml | heavy cream |
| bittersweet chocolate (for garnish) | |
| ground cinnamon (for garnish) |
Metric
Imperial
How-To Videos
Utensils
- saucepan
- cooking spoon
- whisk
- bowl
- hand mixer with beaters
Nutrition per serving
Cal
897
897
Protein
15 g
15 g
Fat
75 g
75 g
Carb
42 g
42 g
Step 1/3
- ¾ tsp ground cinnamon
- ½ tsp cayenne pepper
- 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!
in Berlin