Now, I can't promise that my recipe will cure any stony hearts any time soon, but it sure tastes good. A bit like drinking chocolate silk, with a wickedly hot kick to keep things interesting. And before you wrinkle your nose at the idea of chocolate and chilli even appearing in the same sentence, I urge you to give it a try.
- 1 glass almond milk
- 2 tbsp organic 100% cocoa powder
- fresh ginger (about the size of your thumb)
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp chilli powder
- Sugar to taste (optional)
Place the almond milk in a plastic container and grate the fresh ginger into it. Cover with the plastic lid and refrigerate for 30 min - 1 hr.
Heat the almond milk/ginger infusion in a small saucepan, bringing to a steady boil on medium heat or until the milk gets frothy around the edges.
Add 2 level tablespoons of cocoa powder, then add the nutmeg, cinnamon and chilli powder. Stir continuously for 2-3 minutes to dissolve completely.
Serve hot, using a small tea strainer to separate the bits of grated ginger.