Spiked Spicy Hot Cocoa
Drinks & Cocktails
Warm up as the weather cools with this spiked spicy cocoa recipe.
- 1 1/2 cups lactose-free milk (use your favorite)
- 2 tbsp Chocolate Sauce*
- 1-2 oz Chai-Infused Vodka
- 2 cups vodka
- 1 cinnamon stick
- 4 green cardamom pods
- 1" piece ginger, peeled
- 5 peppercorns
- 1 cup high quality cocoa powder
- 1 cup sugar
- 1/2 cup water
- 1 tbsp olive oil
- 1 tsp vanilla
- 1/2 tsp instant coffee or espresso granules
- 1/2 tsp salt
Chai Infused Vodka (Makes 2 cups)
Chocolate Sauce (Makes 1 1/2 cups)
Heat milk in saucepan with chocolate syrup until hot. Pour into mug and stir in vodka. Top with cinnamon. You can also make a peppermint hot cocoa by substituting plain vodka and adding a drop of peppermint oil or 1/2 tsp of peppermint extract.
Chai Infused Vodka
Pour vodka over spices in pint jar with a tight-fitting lid. Steep for 5 days shaking daily. Strain and store in clean jar.
In a medium sized saucepan, sift cocoa powder over the top of the sugar. Add all other ingredients to pan and whisk over medium heat until it all comes together, about 3 minutes. It will thicken as it cools. Pour into a glass jar with lid. It will last for several months in the refrigerator.
Packed with delicious, fresh and easy-to-execute recipes, our cookbook opens up a new world of eating options for anyone contending with SIBO, IBS or other gut health issues. Every recipe follows Low Fermentation Eating and is designed to maintain your microbiome balance and bring back the joy of eating.