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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.
Put the crushed peppercorns into 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.
Simmer it over low heat for about 5 minutes, until it transforms into a thick, amber-colored syrup.
Sieve the syrup.
This tastes and smells fabulous. No other word for it, really.
7oz of dark chocolate. You really don’t want to use milk chocolate for this.
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.
Stir the hot milk into the melted 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.
One more for the road… because I really couldn’t choose.
| Pink Peppercorn Hot Chocolate | |||||||||
| Ingredients |
1 2/3 cups milk 1/2 cinnamon stick 1/2 cup water 3 tbsp sugar pink peppercorns Directions |
|
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 |
|
20 Comments »
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What a fun recipe! Can’t blame you for not being able to choose. The photos are stunning.
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!
Looks amazing. Where can I find pink pepercorns?
I had a big can of those mixed peppercorns and fished them out of there.
Oke thanks. So I can try the AH to find them isn it?
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?
I can’t buy them exclusively here either. I just bought one of those mixed peppercorn cans and picked out the pink ones.
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.
I think that chocolate and spice are a perfect marriage, why not peppercorn? I love the combination, can’t wait to try it.
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?
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!
Yumm, Yumm this will be passed around before present time at christmas…..cant wait!!!!
Whoa! This is blowing my mind–in a good way.
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!
This combination is very interesting, something I ought to try. Love your blog!
Sounds really interesting. Will try this!
Thanks for sharing. Do I need to use the baking chocolate for this? Or any dark chocolate will do?
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
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!
wow…yummy!!
I love hot chocolate!! will make my wife try your recipe :)
Thx
Dan