Golden Milk Hot Chocolate

Dani Barbe Jewelry: Moonstone Druzy Ring | Quartz Stacking Ring

Every now and then I crave a break from my usual tea and milk, and nothing mixes up a latte routine like golden milk’s blend of fresh, herbal and spicy flavors. Golden milk gets its name from the bright goldenrod turmeric that colors it and gives it an aromatic, earthy flavor. I also like to include fresh ginger root, fresh cinnamon and black pepper in my golden milk plus maple syrup for sweetness, resulting in a vibrant, super flavorful drink that’s perfectly balanced by your choice of creamy milk.

I took things a step further this time by making my usual golden milk into hot chocolate. If you’re like me and think chocolate goes with everything this time of year, I think you’ll enjoy sipping this bright yet soothing drink that I guarantee is different than any hot chocolate you’ve tried before! Adding chocolate to golden milk makes the spices a little less pronounced than usual; I think the subtle golden milk flavors work really well here, but it you want an extra boost of flavor just add a little more of everything and let the cinnamon infuse longer.

I used dairy milk for this recipe, but nut milk or coconut milk will work equally well. Whatever milk you choose, make sure it’s full fat – golden milk tastes best when it’s really creamy, and lower fat milk tends to scald on the stove. Enjoy!

Ingredients

Makes two 12 oz. servings

3 cups milk

2 tsp turmeric

1 cinnamon stick

a few grinds of fresh black pepper

1/2 tsp fresh ginger, peeled and roughly chopped

1/4 cup unsweetened cocoa powder

1/4 cup maple syrup, to taste

Recipe

Whisk the turmeric and black pepper into the milk and heat in a small saucepan over low heat. Add the cinnamon stick and ginger and infuse for 15-20 minutes, whisking occasionally. If the milk starts to simmer, reduce heat.

Discard the cinnamon stick and whisk in the cocoa powder. Stir in the maple syrup a little at a time, adjusting the sweetness to taste. Heat to piping hot, whisking constantly, but do not allow to boil.

Transfer to a high speed blender to puree the ginger. Blend until very frothy, about one minute. Serve immediately.

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Written and photographed for danibarbe.com by Kayleigh Kosmas