Delicious hot chocolate with a spicy kick! Almond milk, coffee, dark chocolate, cayenne pepper, and cinnamon!
Are you ready for Christmas? I am! We are doing our last week of Nutcracker shows this week! I actually love Nutcracker–I love living at the theater, Christmas-time, lights in the city, and warm drinks! My usual drink of choice is coffee, however, for a treat this spiced mocha hot chocolate is perfect!
I originally tried making this with cocoa powder and no luck. I ended up using dark chocolate bars. It doesn’t matter which brand you choose. I used almond milk because I prefer it–you can use cow’s milk if you aren’t restricting your dairy. Combine milk and coffee in a large pot on the stove. Heat on medium heat for 5-10 minutes until the milk/coffee mixture is hot. Careful to not burn the milk. Stir in chocolate bars until melted and mixture is smooth.
Stir in cinnamon, vanilla, and cayenne pepper. (You don’t have to use cayenne pepper if you don’t like spicy foods–but I highly recommend it! It gives an extra delicious kick to this festive beverage!) Reduce heat to medium-low and let simmer for 10 more minutes. Serve with extra cinnamon or a dollop of whip cream! Extras keep well in an airtight container in the fridge–it’s also delicious chilled!
- 4 cups almond milk
- ½ cup strong coffee
- 2 dark chocolate bars (about 7 oz.)
- ½ teaspoon cinnamon
- ½ teaspoon vanilla
- ⅛ teaspoon cayenne pepper (optional)
- In a large pot combine coffee and almond milk on the stove.
- Heat on medium heat for 5-10 minutes until milk/coffee mixture is hot. Careful to not burn the milk.
- Stir in chocolate bars until melted and smooth.
- Stir in cinnamon, vanilla, and cayenne pepper.
- Reduce heat to medium-low and let simmer for 10 more minutes.
© Carrot Cake Kitchen. Please do not use my images without permission. If you would like to republish this recipe, please re-write it in your own words and link back to this post.