Give your hot chocolate some sass with this Spicy Tahini Hot Chocolate.
This warming winter bevy is luscious and decadent (think dulce de leche textures), and it’s got a perfectly balanced sweet, nutty, spicy kick...it’s pretty next level.
By adding your ingredients to the blender first, everything comes together to thicken and become more dense before simmering on the stove. Then, the flavors intensify even more as it steeps with a cinnamon stick. Not only is this recipe non-dairy friendly, but it’s also packed with antioxidants, healthy fats, and metabolism boosting properties, providing you with wellness benefits, as well.
A beautiful tahini-chocolate rim and generous dollop of whipped cream makes this treat totally IG worthy, too, which is always a bonus. Grab your phone, get the shot, and enjoy this droolworthy winter day bevvy cozily right at home.
Prep Time: 5 minutes
Cook Time: 5 minutes
Yield: 2 Servings
2 cups unsweetened vanilla or regular almond milk
1 3.5-ounce dark chocolate bar (I like using 70%+), finely chopped or shaved
2 tablespoons cacao powder
2 tablespoons tahini, plus more for mug rims
⅛ teaspoon cayenne pepper (start with less if you want less heat)
½ teaspoon cinnamon, plus more for topping
1 teaspoon vanilla extract
Stevia to taste (optional - start with less, you can always add more)
3 cinnamon sticks
Add milk, ¾ of the chocolate bar (the rest is for the mug rims), cacao powder, tahini, cayenne, cinnamon, vanilla extract, and stevia to a blender. Blend on medium speed until the ingredients combine and become a bit thicker. A dark rich chocolate shade will develop.
Transfer to a small pot. Add the cinnamon stick. Bring ingredients to a simmer over low-medium heat, stirring frequently.
As your ingredients warm in the pot, add the optional whiskey to each mug, and then use a spoon to drizzle tahini over the rim of each mug. Then, sprinkle with remaining chopped chocolate.
Remove the cinnamon stick from the pot. Distribute Spicy Tahini Hot Chocolate evenly into each mug or heat proof glass. I use a small funnel to avoid any spillage!
Top each serving with freshly whipped cream and cinnamon, garnish with a cinnamon stick, and enjoy!