Perfect for these colder nights, as winter takes hold, this Hot Chocolate is smooth and full of delicious flavours, with a little African kick to heat you up! Jennifer from Akhaya Cookery School has given us her unique African twist on Cocoa & Chilli Hot Chocolate….
Ingredients: (Serves two chilly people)
50g Fairtrade Ghanaian chocolate (approximately 70% cocoa)
1 litre whole milk
¼ teaspoon Akhaya Scotch Bonnet chilli flakes
1 tablespoon light muscovado sugar
½ vanilla pod
½ cinnamon stick
Method
1.Split vanilla pod and scrape out seeds by running a knife along the inside of the pod. Leave aside.
2.Add milk to pan with sugar. Place on a medium heat for 2 – 3mins.
3.Break chocolate into pieces and add to milk along with vanilla and cinnamon. Stir continuously. Reduce to a low heat.
4.Once chocolate has melted, add chilli flakes and stir.
5.Leave hot chocolate to stand for 2minutes to infuse, then strain and serve!
Jennifer’s “Chef Secrets”…
For extra loveliness, finish with some whipped cream and a grating of nutmeg.
Soya, almond or oat milk are great replacements for vegans or those that are lactose-intolerant.
Enjoy – and keep warm!!
Paul @FoodAdo
FoodAdo supports UK artisan producers by creating a marketplace where producers can sell direct to hungry UK foodies. If you like FoodAdo, you can register or follow us on Facebook and Twitter!
Akhaya’s Cocoa & Chilli Hot Chocolate
Perfect for these colder nights, as winter takes hold, this Hot Chocolate is smooth and full of delicious flavours, with a little African kick to heat you up!
(Serves two chilly people)
Ingredients:
50g Fairtrade Ghanaian chocolate (approximately 70% cocoa)
1 litre whole milk
¼ teaspoon Akhaya Scotch Bonnet chilli flakes
1 tablespoon light muscovado sugar
½ vanilla pod
½ cinnamon stick
Method
-
Split vanilla pod and scrape out seeds by running a knife along the inside of the pod. Leave aside.
-
Add milk to pan with sugar. Place on a medium heat for 2 – 3mins.
-
Break chocolate into pieces and add to milk along with vanilla and cinnamon. Stir continuously. Reduce to a low heat.
-
Once chocolate has melted, add chilli flakes and stir.
-
Leave hot chocolate to stand for 2minutes to infuse, then strain and serve!
Chefs’ Secrets…
-
For extra loveliness, finish with some whipped cream and a grating of nutmeg
-
Soya, almond or oat milk are great replacements for vegans or those that are lactose-intolerant