Drinks
Assam-Infused Spiced Hot Chocolate
Recipe by Greens of the Stone Age
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This decadent, rich hot chocolate is infused with assam tea and warming spices. Thick and creamy this Assam-Infused Spiced Hot Chocolate is the perfect after dinner dessert.
Compatible with
Cooking mode
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- 600ml cold, filtered water
- 130g vegan dark chocolate (85% cacao solids, broken into small pieces)
- 20g fine assam tea
- 2 cinnamon sticks
- 10 cardamom pods, crushed
- 2 cloves
- 1/4 tsp anise powder
- A pinch sea salt
- 210g sweetened coconut condensed milk
- 60ml-120ml freshly boiled water
- Unsweetened cocoa powder, for sprinkling
Utensils
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Step 1
Add cold water, dark chocolate, tea leaves, spices, and sea salt to the cooking pot. Secure the pressure lid and move the pressure valve to the SEAL position. Select PRESSURE, LO, 1 minute and START/STOP. Once cooking is complete leave pressure to release naturally for 5 minutes before carefully manually releasing the remaining pressure.
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Step 2
Remove the pressure lid and whisk together the ingredients using a silicone whisk. Strain the mixture through a fine mesh sieve.
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Step 3
Whisk the condensed milk into the hot chocolate mixture. Whisk in a little hot water at a time until you reach the desired consistency then transfer to a high speed blender to aerate and make frothy. Serve immediately, sprinkling with a little unsweetened cocoa powder. Alternatively pour back into the pot and use SEAR/SAUTE function on the lowest heat to bring the temperature back up.
Notes:
Best served immediately however it can be stored in an airtight container for 3 days. Re-heat using SEAR/SAUTE on the lowest heat, stirring often. Alternatively, place into a microwave safe mug and re-heat in 30 second bursts, stirring each time.
If hot chocolate isn’t your thing, use only 500ml of water. Divide between small pots and refrigerate until set for a delicious chocolate mousse.
