Filled with warming spices this dairy-free, paleo and vegan spiced hot chocolate is rich and complex in flavor.
There’s nothing quite like a steaming mug of homemade spiced hot chocolate to make you feel cozy and warm from the inside out is there? Whether you’re about to head out for a long day, or back curled up on the couch at home, a good cup of hot chocolate soothes and fortifies; it helps take the sting out of those cold, blustery days.
Rich, creamy and totally comforting it’s a wintertime favorite for most of us. And while you need little more than milk and the best chocolate you can find to make a cup, I like to add a little bit of Chinese 5 spice for an unexpected kick.
Gently seasoned with the sweet and spicy notes of star anise, cinnamon, cloves, fennel, Szechwan pepper and a hint of nutmeg, this Chinese 5 spice (okay 6 technically) spiced hot chocolate is rich and complex in flavor.
If you’ve never used Chinese 5 spice, it’s a traditional mix of spices that livens and enhances almost everything it touches. If you like Indian chai spices, I think you’ll enjoy Chinese 5 spice as well.
It requires only the slightest bit more effort than regular hot chocolate, for which you’ll be amply rewarded.
You start by infusing creamy coconut milk with the whole spices, then whisk in both chopped chocolate and cacao powder for a rich, full-bodied chocolate flavor. Ten minutes is all you really need to let those spices do their thing but if you have the time to let them hang out for a bit a longer you’ll have an even more fragrant cup. Of course if you’re super short on time you can also make a batch of the spiced milk ahead of time, warming and whisking in the chocolate when you are ready for a mug, sipped preferably in front of a roaring fire.
Serves 2
Sylvie Shirazi
Filled with warming spices this dairy-free, paleo and vegan spiced hot chocolate is rich and complex in flavor.
10 minPrep Time
10 minCook Time
20 minTotal Time
Save RecipeIngredients
- 2 star anise
- ¼ teaspoon fennel seed
- 2 cinnamon sticks
- ¼ teaspoon whole cloves
- ¼ teaspoon whole Szechuan peppers
- 1/8th teaspoon freshly grated nutmeg for serving
- One 13.5 oz /400ml can coconut milk
- 2 oz bittersweet chocolate (at least 70%), finely chopped
- 2 teaspoons/10g cocoa powder (plus more for serving)
- 1-2 Tablespoons/ 12-24g coconut sugar
Instructions
- In a saucepan over medium heat, combine the anise, fennel, cinnamon, cloves, pepper, nutmeg and coconut milk, and bring to a simmer (do not boil). Cover and let steep for 10-20 minutes.
- Strain through a fine mesh sieve and return the milk to the saucepan over medium-low heat.
- Add chopped chocolate, cacao powder and coconut sugar until smooth and whisk until chocolate is melted and mixture is smooth. Bring just to a simmer and turn off heat. Using an immersion blender or milk frother, blend hot chocolate until frothy.
- Pour into mugs and top with a sprinkle of cacao powder and a cinnamon stick to stir if desired. Serve immediately.
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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