Chef Taffy’s Iced Spiced Hot Chocolate – Created for Coco Polo

Yield: 5 servings
Prep time: 30 minutes

 

Ingredients:

1 cup (8 fl. oz.) unsweetened almond milk or any nut/seed milk

1/2 cup (4 fl. oz.) coconut cream

1 coin-sized piece fresh ginger

1 cinnamon stick

1/2 tsp.  ground allspice

1/2 tsp. ground cardamom

1/4 tsp. fine sea salt

Pinch ground cayenne pepper

1 tablespoon granulated sweetener (optional)

1/2 teaspoon pure vanilla extract

1/2 cup (3 oz.) 70% cocoa dark chocolate COCO POLO buttons

1/3 cup (2 oz.) 39% cocoa milk chocolate COCO POLO buttons

 

Directions:

  1. Place almond milk, coconut cream with 1/2 cup water in a small saucepan,
  2. Whisk in the ginger, cinnamon stick, allspice, cardamom, cayenne pepper, salt, and granulated sweetener if using.
  3. Bring to a simmer over medium heat, stirring occasionally, allow to simmer 30 seconds to one minute.
  4. Cover and let stand 20 minutes to allow the spices to infuse into the milk.
  5. Place the chocolate buttons in a medium bowl or
  6. After 20 minutes, return the milk to a simmer, remove the ginger and cinnamon stick
  7. Carefully pour the hot milk over the chocolate a little at a time, whisking after each addition until all the chocolate is completely melted and the mixture is smooth and glossy.
  8. Allow the chocolate ganache to cool
  9. Store chocolate ganache in a tightly sealed container in the refrigerator for up to two weeks.

 

To make an iced, spiced, hot chocolate: place two cups of crushed ice in a blender with a half cup of the cooled chocolate ganache and blend until it is fully mixed, thick, and frosty.

Taste and add more ganache or additional sweetener if desired.

Pour into a large glass and garnish with whipped cream and a sprinkle of cinnamon or cayenne.

 

To make Taffy’s “Magic Shell” to pour over your favorite ice cream treat:

The syrup creates an extra creamy “magic shell” over ice cream because of the coconut cream.

 

When the weather gets cooler: Hot Spiced Chocolate Version:

Heat 1 cup (8 fl. oz.) of unsweetened coconut-almond milk and whisking in 1/3 cup (2.7 fl. oz.) of the prepared chocolate syrup. Any unsweetened milk can be used. Sweeteners can be added to taste.

The syrup mixes into cold milk beautifully for good chocolate milk too.

 

Or, as Chef Taffy enjoys her recipe: 

“I am now drinking an iced mocha with two shots of espresso and some of the chocolate milk blend from yesterday. It’s delicious and a very grown up mocha.”

Taffy Elrod / June 2021