Tuesday, September 29, 2009

Hot cocoa

If you like chai tea, or chocolate combined with cinnamon or chilies, then you are going to love this.

I took a picture, which looked like crap, so I won't bother with it. I also modified it from a recipe from Michael Smith's Chef at Home...

Super awesome spicy aromatic hot cocoa

-milk (I poured some 1% milk into the mug I wanted to use, then poured it into the pot...this mug usually will hold approx. 3c of coffee).
- cocoa powder (I used 2 heaping tbs of Fry's cocoa)
- brown sugar (1-2 tbs)
- vanilla powder (a Greek product - I didn't want to use artificial vanilla, whereas Michael Smith calls for real vanilla extract)
- dark chocolate (I took a block of Baker's Secret semi-sweet baking chocolate, which is a smallish cube, and cut/shaved it all up into small bits, and threw it into the milk)
- one cinnamon stick, broken into a few pieces
- 3-5 cardamom pods, cracked
- 3-5 whole cloves
- sprinkle of powdered nutmeg
- sprinkle of powdered allspice
- sprinkle of freshly-cracked black pepper
- sprinkle of cayenne pepper

Heat this up at a low temperature, whisking often. Strain (I have a mesh strainer that fits right on top of my mugs), and drink slowly, enjoying the symphony of flavours dancing around in your mouth!


  1. this is a great winter warmer - i'm still waiting for the cold weather to come along to enjoy so many spices altogether

  2. There were so many spice flavours going on that it was hard to pick out just one! Except maybe "clove"/"allspice"...I think ginger could work in it too, or something licorice-y.

    I need to make hot mulled cider, but I've mostly finished off the container I bought at the market on the weekend (we have at least two local cider producers, and the kind I bought before is fairly new company that does an unpasteurized cider)...it's juuuuust getting cold enough here some days that you want a warm beverage, at least in the mornings and evenings (we're seeings highs of 15-20 degrees right now...and it rained all day too boot...).

  3. I don't think I'll succeed, but it sounds very yummy ^^

  4. Yeah but den einai dyskolo! You just stir everything in a pot till it's a drinkably hot temperature, and then strain it...you could even just use ground spices and skip that step. The simplest version would be to put a dash of cinnamon or cayenne pepper in your instant hot chocolate, much less depth of flavour but faster and less mess! (...the kitchen always looks like a tornado came through after I cook anything...)

  5. Looks like we both have a a love of MS as well as Chai:D