A delicious mug of hot chocolate with a little spice of gingerbread will warm up cold winter nights.
Whipped, The Blog
Let’s not call it quits on all the decadence just yet. The holiday spirit is still lingering in the air and for many of us lucky souls, our palates have become so accustomed to sweet treats. It seems that much of the country is experiencing intense weather and plenty of snow. Whether you are recovering from difficult holiday travel or tucked snug inside, my guess is that clutching a mug of spiced cocoa will hit the spot.
The spice mixture I created for this cocoa was inspired by Dutch cookies called speculaas. They have the usual gingerbread spices and sometimes an added bite from a touch white pepper. If you didn’t know the white pepper is in this recipe, you probably wouldn’t guess it by sipping the cocoa. It adds a subtle, additional warmth to the back of your throat.
I intended to make large jars full of this cocoa mix and give it as Christmas gifts but that became one more project heaped on my “didn’t get around to it” pile. Instead, I have had a bowl of the spice mixture on my counter for weeks and have sprinkled it into cocoa and most recently steel cut oatmeal, which was delicious along with a large spoon of brown sugar.
The flavor and quality of this cocoa will be determined entirely by the type of chocolate you buy. Though the price is higher, Callebaut, Valrohna or something comparable will transform this into a decadent sipping experience.