3 oz (90 g) 60% or 70% cocao bittersweet chocolate, finely chopped
1/4 cup (60 mL) dark brown sugar
2 tbsp (30 mL) unsweetened cocoa powder
1 tbsp (15 mL) instant coffee granules
1/4 tsp (1 mL) freshly ground nutmeg
3 cups (750 mL) whole milk
2 cinnamon sticks
Pinch ancho chili powder
Whipped cream or marshmallows (optional)
Whisk together chocolate, sugar, cocoa powder, instant coffee and nutmeg with 1 cup (250 mL) of the milk in a saucepan.
Add cinnamon sticks and set over medium low heat and melt whisking occasionally for about 2 minutes or until smooth. Slowly whisk in remaining milk and chili powder; bring to a gentle simmer whisking often for about 8 minutes or until steaming and hot.
Serve dolloped with whipped cream and a pinch of chili powder or nutmeg, if desired.
|Nutritional Information (per serving)|
*The percentage of calcium is based on the Osteoporosis Canada’s daily calcium requirement for people under 50 years of age of 1000 mg.
Osteoporosis Canada’s position on nutrition for healthy bones focuses on calcium and vitamin D while stressing a well-balanced diet which includes fiber and whole grains, vitamins and minerals and protein, while including all four food groups in Canada’s Food Guide.
The combination of chocolate and spices is a favourite for hot chocolate. This recipe takes the sweet and spicy tastes and combines them to create a decadent tasting hot beverage. Shaking it in the thermos will help create a foamy texture to serve it when you don’t have whipped cream or marshmallows to serve with it.
If serving right away without cream, simply whisk vigorously to produce more bubbles on top.
For a smoky hit of chili powder try using chipotle for the ancho chili powder.
Look for 60% or 70% cocoa chocolate bars in the candy aisle of the grocery store. For a spicier version of this drink you can use the dark chocolate bar infused with chili.