When winter hits Maine, hot chocolate is a must. After spending a few hours snowshoeing or sledding with my boy, nothing warms you up quite like a cup of chocolatey goodness. This recipe puts a cultural twist on a staple recipe and features an unusual pairing of roses, saffron, and chili peppers, giving it a Spanish influenced kick that will warm your body throughout.
Spice Infused Hot Chocolate
Cooking time: 20 minutes
- 1 quart raw milk or homemade almond milk
- 1 can full fat coconut milk or 8 ounces raw cream
- 2 tablespoons thinly sliced fresh ginger
- 1⁄4 oz. dried rose petals
- 1 tsp. saffron threads, lightly crushed
- 3 sticks cinnamon
- ¼ teaspoon dried bird’s eye chili or other spicy pepper of choice
- 1 vanilla bean, split lengthwise
- 1⁄2 cup coconut palm sugar or maple syrup
- 1⁄2 lb. cacao paste or unsweetened baker’s chocolate
Combine milks, ginger, dried rose petals, saffron threads, cinnamon sticks, chilli, vanilla bean, and coconut sugar in a large, heavy saucepan over medium heat. Slowly heat the milk while stirring to dissolve the sugar. Cook for about 10 minutes. Remove from the heat; steep 10 minutes. Stain into a large pot. Heat the strained liquid gently, then add the chocolate, coarsely chopped. Whisk briefly to dissolve the chocolate then serve immediately.
For the full recipe, please visit the Clean Program Blog