Timut pepper is a rare type of peppercorn traditionally grown in Nepal, which pairs beautifully with chocolate with its citrusy, grapefruit-like aroma and taste. Timut pepper is known for its trademark mild tingling or numbing feeling in the mouth after consuming.
Serves: 2
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Servings
2
Prep time
Cook time
Recipe
Ingredients
- 2 cups milk of choice
- 2 heaped tbsp raw cacao powder
- Pinch timut pepper
- Pinch ginger
- Pinch chilli flakes
- Pinch star anise
- ½ tsp ground Ceylon cinnamon
- ½ tsp vanilla paste or extract
- Raw honey, to taste
Method
- Place all ingredients in small saucepan over medium heat and stir until well combined. Heat for around 4 mins but don’t let it boil.
- Pour into 2 cups and top with a little extra cinnamon.
- Tip: Coconut milk makes a lovely creamy hot chocolate.
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