spiced hot chocolate

  • Yield:

    serves 6 initially
  • Cooking Method:

    toasting, melting
  • Prep Time:

    15 mins
  • Cook Time:

    15 mins
spiced hot chocolate

This gorgeous spiced hot chocolate is completely dairy-free, decadent & delectably delicious. It's kind of done the Mexican way; but adapted for my sons palette (so it's a little less intense) and we've spiced it up for Christmas. It is however still very rich so you only need a small cup of it. I use is chocolate with 85% cocoa solids which according to some it's great for us 🙂 what a bonus! It's really easy to make as a kick off from my roasted almonds. Just gather 20 from the tray when they come out of the oven and get blending. You can adjust the spicing to suit your families palette. 

Ingredients:

  • 20 almonds for this recipe (but I do a tray full and eat the others later - see sun kissed almonds!)
  • 2 cinnamon sticks
  • 3-6 cloves (we stick with three as we prefer the cinnamon and nutmeg)
  • ¼ nutmeg
  • 2 Tbsp coconut sugar
  • 100g dark chocolate (I use 85%)
  • 500ml cold water
  • freshly grated nutmeg

Method:

  1. Pre-heat your oven to 180ºC (fan) and pop your the almonds and spices onto a baking tray. When the oven is hot put your tray of goodies in to roast for 4 mins.

  2. Remove them from the oven (& enjoy the aroma) pop the lot into a spice grinder* along with the coconut sugar & about 30g of your chocolate. Give them a good blitz - is smells divine!

  3. Now place the paste you've created into a small pan along with the remaining 70g of chocolate and water. Warm them up over a low flame, whisking it as it slowly heats up. Don't let it reach simmering point, just before it gets there remove from the heat and pour through a sieve** into your waiting small cups! 

  4. Grate a load of lovely fresh nutmeg over the top of your cups of yum & enjoy.

Notes:

*If you don't have a spice grinder you can use a coffee grinder for the job!

**I keep all the contents of the sieve. For the following few days I recycle it, bunging it back in the pan and adding 50g chocolate, 1 Tbs coconut sugar, 300ml water to the mix, melting it all before pouring the lot into a liquidiser to blitz again, then back in the pan to heat up and through the sieve into waiting cups. It stays as scrummy; the flavours and warmth of the spices and roasted almonds persist.