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