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Spicy chili-coconut hot chocolate

Based on 9 ratings

Ruby Goss

Senior Food Editor at Kitchen Stories

instagram.com/ruby.goss/

Difficulty

Easy 👌
10
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
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

Utensils

  • saucepan
  • cooking spoon
  • whisk
  • bowl
  • hand mixer with beaters

How-To Videos

How to melt chocolate

How to whip cream

Nutrition per serving

Cal
897
Protein
15 g
Fat
75 g
Carb
42 g

  • Step 1/3

    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.
    • 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

    Add bittersweet chocolate and whisk until melted. Whisk in whole milk.
    • 100 g bittersweet chocolate
    • 350 ml whole milk
    • whisk

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

  • Step 3/3

    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!
    • 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!

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