Spicy chili-coconut hot chocolate
saucepan, cooking spoon, whisk, bowl, hand mixer with beaters
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How to melt chocolate
How to whip cream
Nutrition per serving
- ¾ tsp ground cinnamon
- ½ tsp cayenne pepper
- 250 ml coconut milk
- 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.
- 100 g bittersweet chocolate
- 350 ml whole milk
Add bittersweet chocolate and whisk until melted. Whisk in whole milk.
- 200 ml heavy cream
- bittersweet chocolate (for garnish)
- ground cinnamon (for garnish)
- 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!