INGREDIENTS
500 ml (about 2 cups) of milk (or almond/oat milk for a plant-based version)
30 g (about 2 tbsp) of unsweetened pure cocoa
2 tbsp of cane sugar or honey (to taste)
5–6 whole pink peppercorns
1/2 tsp of vanilla extract or 1 vanilla bean
A pinch of salt
Optional: whipped cream or chocolate shavings for serving
PREPARATION
Infuse the pink peppercornsLightly 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 cocoaIn 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.
ServeStrain 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.
TipFor 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.