TONY’S CHOCOLONELY Chocolate with a kick

VEGAN MEXICANINSPIRED HOT CHOCOLATE with TONY’S CHOCOLONELY DARK CHOCOLATE

By Kelly Gibney

This decadent recipe uses real chocolate and lovely spices to create the ultimate cosy treat (with attitude!). Don’t be nervous of the chilli and cayenne pepper. It provides a subtle little kick that is the perfect partner for the richness of Tony’s Chocolonely dark chocolate.

Ingredients

3 cups plant based milk (we favour a 50/50 blend of coconut and almond milk)

1⁄2 tsp ground cinnamon

Pinch chilli powder

Pinch cayenne pepper (optional) Pinch nutmeg

Pinch smoked paprika

Pinch salt

100g Tonys Chocolonely Dark Chocolate

Method

Chop the chocolate as finely as possible. Set aside.

Place the milk and spices in a small saucepan. Heat slowly (this allows the spices to infuse) until almost boiling. Remove from the heat and add the chocolate, whisking briskly to ensure a smooth result.

Taste and add additional sugar if needed. Serve immediately topped with a swirl of coconut cream (if desired).

Leftover hot chocolate can be stored in an airtight jar or bottle in the fridge for up to a week. Gently reheat (and whisk well) in a small saucepan over a medium heat.

— Serves 2 generously.