If you are fascinated with Mayan history (we are) and the film Chocolat (sigh…) then you might find this a lovely drink to enjoy on a cold winter’s day. It’s slightly spicy and has a sweet aroma that (if you are like us and your arm is easily twisted) will seduce you to drink more than just one cuppa…
Details
Servings
1 cup
Prep time
5 minutes
Difficulty
Easy
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Ingredients
1 tsp Cacao powder
1 tsp Chicory or Spelt instant coffee
Cacao nibs (ground)
Chilli flakes (ground)
Sugar or honey (if you like)
Directions
- Mix in a cup the cacao and coffee powders well.
- Pour just a little freshly cooked water atop and stir vigorously until they have resolved completely. Now poor more water until your cup is full.
- Add some sweetness, if you like (we didn’t as we prefer the pure brew).
- Add finely ground cacao nibs and chilli flakes on top and enjoy with a Patterned puzzle from Tashi Tsering.
Here are the exact things we used:
- Cacao powder: we got ours from Pit&Pit
- Instant coffee: we used a spelt based one from Sonnentor, we have also tried Chikko in the past. The difference is aftertaste. Spelt is less bitter and has a ‘warmer’ body, chicory is more espresso-ish flavoured
- Chilli flakes: we used our own dried chillies
- Cacao nibs: we got ours from Pit&Pit
- China & accessories: Vintage, you can try Old & Shabby, they have some lovely pieces
Note: we use cacao nibs & chilli as a spice in many dishes. So we have a mix in a mill that we have ready at hand. You can use it on meat, ice cream or in a salad. It’s incredibly versatile 😉 Why not try it out yourself and tell us how you use it?