"Too Much Too Good" Hot Chocolate

Halfway between hot chocolate and chai latte, this amazing recipe for Bretons in the Kitchen is the ideal drink at snack time: good chocolate, cardamom, star anise, cloves, a hint of vanilla and cinnamon, and you get an extraordinary spicy chocolate!

"Too Much Too Good" Hot Chocolate | J. MOTA – STYLISM S. MERDRIGNAS


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    "Too Much Too Good" Hot Chocolate | J. MOTA – STYLISM S. MERDRIGNAS

Easy & inexpensive taste

PREPARATION: 15 MIN I REST: 1 NIGHT I COOK: 5 MIN

Ingredients (for 2 people)

  • 50 g kasha (grilled buckwheat)
  • 1 pinch of salt
  • 375 ml of water
  • ¼ liter of milk
  • 110 g chocolate (minimum 60% cocoa)
  • 50 g milk chocolate (using milk chocolate avoids sweetening the mixture)
  • 4 crushed cardamom pods
  • 2 star badian
  • 2 turns of black pepper mill
  • 1 pinch clove powdered
  • 1 pinch of vanilla powder
  • ½ tsp. ground cinnamon

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Preparation of buckwheat milk:

1. Soak the buckwheat the day before in water. On the big day, drain the buckwheat, pour it into a blender, add the salt and then the water. Mix for 1 minute before filtering through a knotted cloth.

Preparation of the spice mixture:

2. In a bowl, mix 1 pinch of vanilla powder, ½ tsp. shaved cinnamon powder, 1 pinch of clove powder, 4 crushed cardamom pods, 2 star anise and 2 turns of black pepper mill. Mix well, set aside.

3. In a saucepan, put the buckwheat milk and the milk, bring to a boil, remove from the heat. 4. Add the pre-crushed chocolates, mix until they are melted then bring back to the boil, set aside.

5. Add the spices and leave to infuse for 3 minutes. Mix to lightly froth the chocolate then serve immediately.

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