Dec 4, 2011

Pink Peppercorn Hot Chocolate

Pink Peppercorn Hot Chocolate

Hot chocolate and pink peppercorns. Now there’s a combination Willy Wonka didn’t think of. His loss: its liquid perfection.

Found a variation to this recipe in a Dutch magazine (probably Libelle or Margriet), tried it and have been hooked ever since.

There’s no cream in this so it’s a bit easier on the thighs and arteries. You can always top it with a swirl of whipped cream, though.

The chocolate milk itself is about as basic as it gets: lots of melted dark chocolate and warm milk. It’s the bold pink peppercorn and cinnamon infused syrup that takes it to the next level.

 

Ingredients:

7oz dark chocolate
1 2/3 cups milk
1/2 cinnamon stick
1/2 cup water
3 tbsp sugar
pink peppercorns

 

Directions:

Technically pink peppercorns are impostors. They’re no peppercorns at all: they’re berries.

Use as much or as little as you like. I opted for 1 tsp and lightly crushed them. I mainly wanted some zing.
Pink Peppercorn Hot Chocolate

Put the crushed peppercorns into a saucepan and add the water and sugar.
Pink Peppercorn Hot Chocolate

Break a cinnamon stick in half and add it to the water. Bring it to a boil.
Pink Peppercorn Hot Chocolate

Simmer it over low heat for about 5 minutes, until it transforms into a thick, amber-colored syrup.
Pink Peppercorn Hot Chocolate

Sieve the syrup.
Pink Peppercorn Hot Chocolate

This tastes and smells fabulous. No other word for it, really.
Pink Peppercorn Hot Chocolate

7oz of dark chocolate. You really don’t want to use milk chocolate for this.
Pink Peppercorn Hot Chocolate

Break it in small pieces and heat it au bain marie or, like I do, in the microwave at full power for a minute or 2. Heat the milk as well.
Pink Peppercorn Hot Chocolate

Stir the hot milk into the melted chocolate.
Pink Peppercorn Hot Chocolate

 
I find it works best to just let it be for a while, 15 to 30 minutes or so, and then reheat it. The chocolate milk with be more chocolaty and velvety then. My light was leaving so I had to shoot straight away.
 

Add as much, or as little, of the pink peppercorn syrup to the hot chocolate as you like. It really adds pizzazz.
Pink Peppercorn Hot Chocolate

One more for the road… because I really couldn’t choose.
Pink Peppercorn Hot Chocolate

Pink Peppercorn Hot Chocolate
Ingredients
    7oz dark chocolate
    1 2/3 cups milk
    1/2 cinnamon stick
    1/2 cup water
    3 tbsp sugar
    pink peppercorns

Directions
    Lightly cruch as much pink peppercorns if you like. I used 1 tsp for a little zing, use more if you want a more prominent pepper flavor and some heat.

    Put the crushed peppercorns in a saucepan and add the water and sugar. Break a cinnamon stick in half and add it to the water.

    Bring it to a boil and simmer it over low heat for about 5 minutes. Until it transforms into a thick, amber-colored syrup. Sieve the syrup.

    Break the chocolate in small pieces and heat it au bain marie or, like I do, in the microwave at full power for a minute or 2. Heat the milk as well.

    Stir the hot milk into the melted chocolate. For the best result you let the chocolate milk just be for a 15 to 30 minutes and then reheat it.

    Add pink peppercorn syrup to taste.

Meal type: warm drinks
Servings: 2
Copyright: © kayotickitchen.com

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    23 Comments »

    1. 1

      What a fun recipe! Can’t blame you for not being able to choose. The photos are stunning.

      Maria on Dec 4, 2011 @ 5:05 pm Reply
    2. 2

      O I think I should have gone for your chocolate instead of my chocolate… Better for my hips..lol.. Love the sound of this and gonna be making that soon!

      Simone on Dec 4, 2011 @ 5:21 pm Reply
    3. 3

      Looks amazing. Where can I find pink pepercorns?

      Sana on Dec 4, 2011 @ 8:27 pm Reply
      1. I had a big can of those mixed peppercorns and fished them out of there.

        Kay on Dec 4, 2011 @ 8:29 pm Reply
    4. 4

      Oke thanks. So I can try the AH to find them isn it?

      Sana on Dec 4, 2011 @ 8:32 pm Reply
    5. 5

      This is one of the most amazing sounding drinks recipes I have ever read!  I’m not sure how easily I can get my hands on pink peppercorns – could I substitute with any other berry?

      Juls on Dec 4, 2011 @ 9:20 pm Reply
      1. I can’t buy them exclusively here either. I just bought one of those mixed peppercorn cans and picked out the pink ones.

        Kay on Dec 4, 2011 @ 9:22 pm Reply
        1. I don’t know if you have them in Europe (I would think you might) but here in the US in different parts there are Farmers Markets that have bulk spices by thethe pound where you can buy as much as you want. Farmers markets can be either the outdoor variety under canopies or specialty stores like whole foods or sprouts or the local farmers coop. I have seen them in California, Arizona, Arkansas to name a few states. Also see if there are Health Food Stores…they sell local fresh produce and bulk spices usually. I can’t vouch for every state, but check out what is in the area you live in.

          Cynthia on Dec 4, 2011 @ 9:35 pm Reply
    6. 6

      I think that chocolate and spice are a perfect marriage, why not peppercorn?  I love the combination, can’t wait to try it.

      Rhonda on Dec 5, 2011 @ 1:23 am Reply
    7. 7

      OH MY!  AND is that a Jan Hagel cookie in the back ground?  My mom made them all my growing up years – but pronounced them Yon Hockles.  They were and are delicious, I made them for our Christmas plates (for friends) this year.
       
      Can’t wait to make and share this hot chocolate with friends too!
       
      How are you doing?

      elizabeth k on Dec 5, 2011 @ 4:12 am Reply
      1. It does look like it, doesn’t it? These are actually specula as rolls stuffed with almond paste and sprinkled with almonds.

        Had a few rough days ankle-wise but seems like I’m back on track again! 

        Kay on Dec 5, 2011 @ 10:14 am Reply
    8. 8

      Yumm, Yumm this will be passed around before present time at christmas…..cant wait!!!!

      Christine on Dec 5, 2011 @ 10:07 am Reply
    9. 9

      Whoa! This is blowing my mind–in a good way.

      Jenna on Dec 5, 2011 @ 5:42 pm Reply
    10. 10

      totally trying this!
      For those looking for the peppercorns, they’re also called red peppercorns or flower peppercorns or Sichuan peppercorns in many Asian groceries. Luckily I just got a bag to make roast duck. Now I have another use for them!

      Morsels of Life on Dec 7, 2011 @ 4:27 am Reply
    11. 11

      This combination is very interesting, something I ought to try.  Love your blog!

      Weng on Dec 10, 2011 @ 12:47 am Reply
    12. 12

      Sounds really interesting. Will try this!

      Maria on Dec 13, 2011 @ 11:12 am Reply
    13. 13

      Thanks for sharing.  Do I need to use the baking chocolate for this? Or any dark chocolate will do?

      Maria on Jan 29, 2012 @ 6:11 pm Reply
    14. 14

      Hi Kay,
      I saw a smaal jar just with pinkpeppercorns in a new biological shop which opened recently in the Hague, accross the Binnenhof.
      Adelya

      Adelya on Feb 20, 2012 @ 4:05 pm Reply
    15. 15

      Nice! haven’t tried this recipe just yet but I’m sure it can only be delicious!
      Try with the following to0:
      – ground black pepper
      – chili pepper
      – cardamom << yum! 

      Little Red Frog on Mar 5, 2012 @ 1:18 pm Reply
    16. 16

      wow…yummy!!
      I love hot chocolate!! will make my wife try your recipe :)
       
      Thx
      Dan

      Dan Sprachen on Mar 18, 2012 @ 6:26 pm Reply
    17. 17

      N.a.v. dit recept rode/roze peperkorrels gekocht (bij de toko), echt heerlijk! 
      Normaal deed ik altijd chilipoeder of paprikapoeder in m’n chocomel maar dit is toch nog iets specialer. :)
       

      Jessica on Feb 18, 2014 @ 2:56 pm Reply
    18. 18

      I adore dark chocolate with black pepper. I loved this recipe with pink pepper. Soon i`ll try your recipe. :)

      Mart@ on May 8, 2014 @ 11:41 pm Reply
    19. 19

      Mmmm…this sounds lovely! I was wondering if you have a recipe for the rolls you served with the hot chocolate? They look scrummy!

      Clara Buckley on May 24, 2015 @ 4:58 am Reply

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