Easy
20min
20min
4 persons
Made with the products below :
1. Vegan hot chocolate (option 1)
Ingredients:
- 17.6 oz / 500 g Almond drink
- 0.282 oz / 8 g Timut pepper
- 4.76 oz / 135 g Nyangbo 68% Ground Chocolate
Prep time: 20 min
Cook time: 15 to 20 min
Steps
- Heat the almond drink and, of the heat, infuse the Timut peppercorns in it for 10 to 15 minutes.
- Filter out the peppercorns and heat the mixture again.
- Put the hot drink and Nyangbo 68% Ground Chocolate in a blender.
- Blend until the hot chocolate becomes smooth and creamy.
- Serve hot and enjoy immediately.
2. Classic hot chocolate (Option 2)
Ingredients:
- 17.6 oz / 500 g Whole milk
- 0.28 oz / 8 g Timut pepper
- 3.5 oz / 100 g Nyangbo 68% Ground Chocolate
Prep time: 20 min
Cook time: 15 to 20 min
Steps:
- Heat the milk and, of the heat, infuse the Timut peppercorns in it for 10 to 15 minutes.
- Filter out the peppercorns and heat the milk again.
- Then put the hot milk and Nyangbo Ground Nyangbo Ground Chocolate Chocolate in a blender.
- Blend until smooth and creamy.
- Serve hot and enjoy immediately.
Chef's tip:
You can replace the Timut pepper with 0.070 oz / 2 g of spice mixture.
You can also infuse a vanilla pod or orange zest in the milk instead of Timut pepper for a variety of delicious flavours.
