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Triple Pepper Hot Chocolate

Triple pepper hot chocolate amps up cocoa mix with floral crunch from pink peppercorns and sweet heat from black and cayenne pepper.

Chef Kami Goertz
Park Cafe

1 tsp black peppercorns
1 cup white sugar
1 cup water
1/2 tsp cayenne pepper
Godiva hot chocolate mix
Whipped cream, to garnish
Pinch of pink peppercorns, to garnish


  1. Infuse black peppercorns in boiling water for 5 minutes. Strain.
  2. Add sugar, dissolving to make a simple syrup. Add cayenne pepper.
  3. Use this syrup to flavour hot chocolate mix, to desired strength.
  4. Garnish hot chocolate with whipped cream and sprinkle with crushed pink peppercorns.

Yield 1 cup triple pepper hot chocolate 


Situated in the Qualico Family Centre, this window wrapped dining room enjoys a great view of the Assiniboine Park duck pond. Amidst all the greenery, the food delivered is fresh,…

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