It’s just about winter here – the perfect time to savor the creamiest hot chocolate with zero milk or cream. And no, it doesn’t rely on a “milk” that’s going to separate out before you’re done. Sip joyously and enjoy the hint of spice that keeps this hot chocolate far from ordinary.
Ingredients
- 300g (2 3/4 cups) Powdered Sugar
- 110g (1 cup) Cocoa Powder
- 12.5g (1 1/2 tsp) Salt
- 1.5g (3/4 tsp) Ancho Powder, [cayenne if you prefer more of a kick]
- 1g (1/2 tsp) Cinnamon
- 0.25g (1/8 tsp) Nutmeg
- 60g (2 oz) 60% Bittersweet Chocolate, Grated over a Microplane
- 6g (2 1/4 tsp) Perfected Guar Gum
Equipment
- Sifter
- Bowl
- Whisk
- Microplane or Fine Grater
Timing
Active Time: 5 Minutes
Total Time: 5 Minutes
Yield
4 Cups Dry Mix (17, 8oz cups of hot cocoa)
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Sift and Grate
Sift together powdered sugar, cocoa powder, salt, ancho powder, cinnamon, nutmeg, and perfected guar gum. Place the sifted mixture into a bowl.
Finely grate chocolate over a microplane into the sifted mixture and whisk together until evenly incorporated.
Store in an air-tight container until use.
-
Mix and Serve
To make a cup of hot cocoa measure 28g (4 tbsp level) and place it into 8oz of hot water.
Stir the drink well until all of the hot cocoa mix is incorporated. The guar gum will thicken the drink slightly within a few minutes.
Based on 2 Review(s)
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