SPICED VEGAN HOT CHOCOLATE
 

SPICED VEGAN HOT CHOCOLATE

AN ORIGINAL RECIPE BY L’École Gourmet Valrhona
 
Makes approx. 4 cups.
 

INGREDIENTS

VEGAN HOT CHOCOLATE:
500g almond milk
8g timut pepper
135g NYANGBO GROUND CHOCOLATE

CLASSIC HOT CHOCOLATE:
500g whole milk
3g timut pepper
100g NYANGBO GROUND CHOCOLATE

 

INSTRUCTIONS

VEGAN HOT CHOCOLATE 
  • Heat the almond drink and, off 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 GROUND CHOCOLATE in a blender.
  • Blend until smooth and creamy.
  • Serve hot and enjoy immediately.

CLASSIC HOT CHOCOLATE 
  • Heat the milk and, off 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 CHOCOLATE in a blender.
  • Blend until smooth and creamy.
  • Serve hot and enjoy immediately.

Chef's Tips 
  • You can replace the Timut pepper with 2g of spice mixture.
  • You can also infuse a vanilla pod or orange zest in the milk instead of Timut pepperfor a variety of delicious flavours.