
SPICED VEGAN HOT CHOCOLATE
AN ORIGINAL RECIPE BY L’École Gourmet Valrhona
Makes approx. 4 cups.
Difficulty: Easy
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.
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