Valrhona Spiced Vegan Hot Chocolate
Add a dash of spice to this beverage reminiscent of the scent of holidays and chilly fall mornings.
Servings: 4 Cups
Equipment
- Stove top
- blender
Ingredients
- 500 g Almond milk
- 8 g Timut pepper ( 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 pepper for a variety of delicious flavours ).
- 135 g Valrhona Nyangbo Ghana 68% Dark Couverture Chocolate Feves
Instructions
- 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.