As we experience an abundance of rain, wind, and even a little snow here in Los Angeles, our go-to beverage throughout these long days indoors has been a long time favorite.
Warming and sumptuous, we hope you lean into slowing down and luxuriating in this blustery weather while enjoying Beatrice’s handcrafted hot chocolate recipe.
Rich Spicy Hot Chocolate
3 c of milk (sub oat milk if dairy free)
1/2 c of heavy whipping cream (sub full fat coconut milk if dairy free, I love Aroy-D)
2 tbsp of sugar or less, depending how sweet you would like it
1 c semisweet chocolate callets, or chunks from a bar
1.5 teaspoon of cornstarch
1 teaspoon of vanilla extract
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground cayenne pepper, and a pinch for garnish
In a medium heavy bottomed saucepan over medium-high heat, whisk together your milk of
choice and sugar. Continue to whisk occasionally with the heat still on, until the mixture starts to
bubble around the edges.
Meanwhile, in a separate cup whisk together the 1/2 cup heavy cream (or coconut milk), and
cornstarch until well combined. As soon as the milk mixture bubbles around the edges, add in
the milk and cornstarch mixture and whisk until heated through, about 1 minute.
Reduce heat to medium-low, then add in the chocolate and whisk until completely dissolved into
the milk mixture, and is thick enough to coat a spoon, about 5 minutes.
Add vanilla, cinnamon and cayenne and whisk for another minute.
Remove from heat and pour into mugs. While this recipe fills 3 average-sized mugs, keep in
mind that it is super rich, so you may want to consider serving half cupfuls instead.
Garnish with a pinch of ground cayenne pepper.
And as always, it is recommended to splash a little mezcal or tequila to turn this supple
beverage into a delicious libation.
Warming and sumptuous, we hope you lean into slowing down and luxuriating in this blustery weather while enjoying Beatrice’s handcrafted hot chocolate recipe.
Rich Spicy Hot Chocolate
3 c of milk (sub oat milk if dairy free)
1/2 c of heavy whipping cream (sub full fat coconut milk if dairy free, I love Aroy-D)
2 tbsp of sugar or less, depending how sweet you would like it
1 c semisweet chocolate callets, or chunks from a bar
1.5 teaspoon of cornstarch
1 teaspoon of vanilla extract
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground cayenne pepper, and a pinch for garnish
In a medium heavy bottomed saucepan over medium-high heat, whisk together your milk of
choice and sugar. Continue to whisk occasionally with the heat still on, until the mixture starts to
bubble around the edges.
Meanwhile, in a separate cup whisk together the 1/2 cup heavy cream (or coconut milk), and
cornstarch until well combined. As soon as the milk mixture bubbles around the edges, add in
the milk and cornstarch mixture and whisk until heated through, about 1 minute.
Reduce heat to medium-low, then add in the chocolate and whisk until completely dissolved into
the milk mixture, and is thick enough to coat a spoon, about 5 minutes.
Add vanilla, cinnamon and cayenne and whisk for another minute.
Remove from heat and pour into mugs. While this recipe fills 3 average-sized mugs, keep in
mind that it is super rich, so you may want to consider serving half cupfuls instead.
Garnish with a pinch of ground cayenne pepper.
And as always, it is recommended to splash a little mezcal or tequila to turn this supple
beverage into a delicious libation.
