Cacao with a spicy twist
I've been having this cup of cacao most mornings, so thought I would share how I'm serving it up – it's a bit of a stretch to call this a recipe, it's more of a serving suggestion, but here we go all the same!
You'll need:
- 2 tbs of cacaco (I use Galway biz Nibbed' s pure grated cacao, which is rich and delicious)
- 1 cup of milk (You can use any kind of milk or water, though I go for full fat milk or oat milk, depending on what we have)
- Pinch of cinnamon
- Pinch of chilli flakes (plus some more for serving)
- Bloop of maple syrup (yes, that is a technical term 😆)
Method
- Warm the milk, either using in a pan, microwave or in a frother (we've had this Nespresso one on the go for over eight years).
- While stirring or frothing, add the cinnamon, chill flakes, maple syrup, and two scoops of the cacao.
- Finish with a few sprinkles of chilli flakes. The result is a deliciously warming and lush drink with just a bit of a kick.
