Infuse the pink peppercorns

• Lightly crush the pink peppercorns with the back of a spoon.In a small saucepan, pour in the milk and add the pink peppercorns.

• Heat gently over medium heat and let infuse for 5 minutes without boiling.

Mix the cocoa

• In a bowl, mix the pure cocoa with the sugar and a small spoonful of hot milk to form a smooth paste.

• Add the cocoa to the milkPour the cocoa mixture into the saucepan with the hot milk.

• Add the vanilla and a pinch of salt.

• Whisk well to avoid lumps.Heat gently for another 2–3 minutes.

Serve

Strain the hot chocolate to remove the pink peppercorns.Serve in mugs and optionally top with whipped cream or chocolate shavings.You can also sprinkle a few crushed pink peppercorns on top for garnish.

Tip

For a more intense flavor, use 100% Madagascar cocoa and let the pink peppercorns infuse longer. The combination of pure cocoa and pink peppercorns creates a subtle, original peppery and floral note.