I have a slight obsession with chocolate, especially the hot drinkable kind. It all started when I was 12 years old, whilst on holiday in Italy with my grandparents. Each morning my Grandma and I would have breakfast in the hotel, and she would let me order hot chocolate, every single time! And let me tell you, this was no ordinary hot chocolate, it was luxuriously thick and creamy, with a silky, glossy texture, rich dark colour, and it tasted like sweet chocolate heaven.
Outside of Italy, I’ve never found anything that comes close to the silky texture and deep chocolatey flavour that enthralled me all those years ago. So I created this super rich and very indulgent spiced turmeric hot chocolate, which I hope you love as much as I do!
For me, hot chocolate starts with the texture, it has to be so thick and creamy it coats your lips and mouth with its delicious chocolatey goodness. There’s nothing worse that a watery hot chocolate, no matter how good it tastes! To achieve this texture I’ve used and combination of fat – in the form of coconut oil – and starch – in the form of corn flour. Whipped coconut cream also works in place of the coconut oil, but only if you have some in the fridge.
There’s no denying that this is a luxurious treat to occasionally enjoy, however I wanted to give it a little health boost, and the addition of turmeric and other warming spices make it the perfect Autumn pick-me-up.
Turmeric has well documented anti-inflammatory properties, and the coconut oil and black pepper help your body to absorb it so that you get the most benefit. Turmeric does have a slightly bitter taste, and so you might want to start with a smaller amount and build up the measure to your taste.
This recipe is enough for one small cup, think espresso sized, but it’s oh so delicious and satisfying! Enjoy your chocolatey hit my friends.
With love and gratitude for my Grandma Rose, she was (and still is!) my cooking inspiration, and I will miss her always x
- ½ cup of your preferred plant-based milk (or dairy milk if you prefer)
- ¼ tsp turmeric
- ¼ tsp cinnamon
- 3 tsp raw cacao powder (or cocoa powder)
- a pinch of freshly ground black pepper
- 1 tsp coconut oil
- ¼ tsp corn flour
- 2 tsp agave syrup (or other sweetener of your choice)
- Put the milk in a pan on a low heat and stir frequently
- Put the corn flour in a small bowl with a teaspoon of the milk and stir for form a paste
- Add the corn flour paste to the milk, stirring continuously to ensure it is well combined
- Sift the cacao powder into the pan with the turmeric, cinnamon, then stir to combine
- Add the black pepper, coconut oil and agave syrup
- Stir continuously as the milk heats and begins to steam. When hot it should thicken and become glossy.
- Pour into your favourite mini cup or mug and enjoy!