Ingrid's Spicy Hot Chocolate
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Serves 4
- ½vanilla bean
- 2cups whole milk
- 2tablespoons mineral or filtered water
- 1pinch ground ginger
- 1pinch cinnamon
- 1pinch black pepper
- 1pinch licorice powder (optional)
- 3½ounces bittersweet chocolate, finely chopped
- 4teaspoons Scharffen Berger natural cocoa powder
- 1 to 2teaspoons sugar
- 3tablespoons heavy cream
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
245 calories; 16 grams fat; 9 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 2 grams dietary fiber; 22 grams sugars; 5 grams protein; 60 milligrams sodium
Note: The information shown is Edamam���s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Split the vanilla bean in half lengthwise, scrape out the seeds and place the seeds and pod in a medium saucepan. Add the milk, water and spices and bring to a simmer over medium-low heat. Whisk in the chocolate and cocoa powder until melted. Add the sugar to taste and then the cream. Let cool for 45 minutes.
- Step 2
To serve, remove the vanilla pod, return to the stove and whisk over low heat until frothy and warm.
Private Notes
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Cooking Notes
Melissa D
You can float a star anise pod in the hot milk for an easier hint of licorice flavor. Or even use a bit of chai spice mix!
Sarah
I made a version of this pretty close to the recipe (I didn't have licorice powder, and I used whole goat milk in place of cow milk & cream, and used a few slices of fresh ginger instead of powdered, and I didn't cool it). It is delicious.
cayenne, anise, no sugar, no cream
I find it rich enough with milk alone (no cream). I find it sweet enough w just the sugar of the dark chocolate i use (omit additional sugar). Star anise and a slice of fresh ginger also make the flavour more robust (no need for liquorice powder). A dash of cayenne lifts this, making it reminiscent of the Coupa Cafe Mexican hot chocolate i first fell in love with. A jar of the chocolate and dry spices (w instructions to add milk) has become a winter gift for friends!
cayenne, anise, no sugar, no cream
I find it rich enough with milk alone (no cream). I find it sweet enough w just the sugar of the dark chocolate i use (omit additional sugar). Star anise and a slice of fresh ginger also make the flavour more robust (no need for liquorice powder). A dash of cayenne lifts this, making it reminiscent of the Coupa Cafe Mexican hot chocolate i first fell in love with. A jar of the chocolate and dry spices (w instructions to add milk) has become a winter gift for friends!
cayenne, anise, no sugar, no cream
I love the Mexican hot chocolate i used to get in CA, so I added a pinch of cayenne for a subtle lift. Followed the advice to use star anise rather than liquorice powder. Definitely taste before adding sugar, as my chocolate had sufficient sweetness than adding more sugar would have been too much. Could even enjoy without the final cream. Delicious.
Melissa D
You can float a star anise pod in the hot milk for an easier hint of licorice flavor. Or even use a bit of chai spice mix!
Sarah
I made a version of this pretty close to the recipe (I didn't have licorice powder, and I used whole goat milk in place of cow milk & cream, and used a few slices of fresh ginger instead of powdered, and I didn't cool it). It is delicious.
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