Nothing is more comforting at this time of year than a cup of well-spiced hot chocolate. This indulgent drink infuses plant milk with cinnamon, ginger and vanilla before it joins a blend of cacao and melted cacao butter. The result is a rich, velvety and fragrant drink, best enjoyed warm to keep all its qualities. A moment of sweetness to share on chilly evenings.
Spiced hot chocolate with ginger and cinnamon
Share this article
Organic raw cacao powder (Nacional variety)
€44.90 In stock
Ingredients
- 720 ml hazelnut or almond milk
- 1 cinnamon stick
- 1 piece of fresh ginger, 2.5 cm, peeled and sliced
- freshly grated nutmeg, to taste
- 1 vanilla pod, seeds scraped
- 45 g coconut sugar, or to taste
- 130 g grated cacao butter
- 45 g raw cacao powder
- 25 g mesquite powder
- 15 g maca powder (about 2 tbsp)
- 2 g ground ginger (about 1 tsp)
Preparation
- In a saucepan, heat the plant milk with the cinnamon stick, ginger, nutmeg, vanilla seeds and coconut sugar until almost boiling, stirring to help the sugar dissolve.
- Remove from the heat, cover and leave to infuse for 20 to 30 minutes.
- Meanwhile, gently melt the cacao butter in a bain-marie.
- Add the cacao powder, mesquite powder, maca powder and ground ginger to the melted cacao butter, and stir until smooth.
- Strain the infused milk and gradually stir it into the chocolate mixture, stirring constantly, until the drink is perfectly smooth.
Tip
For a completely raw version, take the saucepan off the heat as soon as the milk is warm rather than hot, testing the temperature with a fingertip. A whisk or an immersion blender helps emulsify the cacao butter into the milk: the more you whisk, the frothier the drink. Serve straight away, as cacao butter sets as it cools.
The full range Cacao
Biovie raw cacao comes from Ecuador, Nacional variety, bought directly from a cooperative under the SPP label (Symbol of Peasant Producers), with partner Rrraw Cacao Factory. Unlike conventional cacao, it is never roasted: the beans ferment, then dry in the sun at under 42 °C, which preserves its nutrients better than high-temperature roasting. It comes as whole beans, cacao nibs, powder or melting paste. To get started, try the nibs, which are easy to add to a yogurt or smoothie without any preparation., 12 products
Online only
FAQ: your questions about spiced hot chocolate
Can you combine cinnamon and ginger?
Yes, it is a classic pairing in winter warm drinks, from chai to mulled wine. Cinnamon brings sweetness, ginger a peppery warmth that balances everything. Go easy on the ginger at first: fresh, it is quite noticeable. Here, cinnamon and ginger infuse in the milk, then a touch of ground ginger carries the fragrance into the chocolate.
Which spice goes well with chocolate?
Cinnamon, vanilla, mild chilli, cardamom, nutmeg and ginger are chocolate's most frequent companions. A pinch of cayenne gives a surprising warmth, star anise a hint of liquorice. Start with small amounts, as raw cacao already has plenty of character.
Is it a good idea to drink hot chocolate in the evening?
Cacao contains a little theobromine and a little caffeine, in smaller amounts than coffee. A warm cup in the evening suits many people, but the most sensitive may notice an effect on falling asleep. In that case, have it earlier in the evening or reduce the amount of cacao. A warm plant milk with cinnamon alone remains a gentle alternative.
Can you drink hot chocolate every day?
Nothing forbids it, as long as you keep to a reasonable amount and limit added sugars. This chocolate is sweetened only with a little coconut sugar, which you can reduce. It is rich in fat because of the cacao butter: one cup, savoured slowly, is plenty as an indulgent snack.
Share this article
Related articles
