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RECIPE

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Spiced vegan hot chocolate

Spiced vegan hot chocolate

lngredients: Nyangbo Ground Chocolate

Procedures: 2

VEGAN HOT CHOCOLATE

500g Almond drink (intense)
8g Timut Pepper
135g NYANGBO GROUND CHOCOLATE

Heat the almond drink and, off the heat, infuse the Timut peppercorns in it for 10 to 15 minutes. Filter out the peppercorns and heat the mixture again. Put the hot drink and NYANGBO GROUND CHOCOLATE in a blender. Blend until smooth and creamy. Serve hot and enjoy immediately.

CLASSIC HOT CHOCOLATE

500g Whole milk
3g Timut Pepper
100g NYANGBO GROUND CHOCOLATE

Heat the milk and, off the heat, infuse the Timut peppercorns in it for 10 to 15 minutes. Filter out the peppercorns and heat the milk again. Then put the hot milk and NYANGBO GROUND CHOCOLATE in a blender. Blend until smooth and creamy. Serve hot and enjoy immediately. You can replace the Timut pepper with 2g of spice mixture. You can also infuse a vanilla pod or orange zest in the milk instead of Timut pepper for a variety of delicious flavors.