From the kitchen
Camel Milk Spiced Cocoa
A lighter cocoa-style hot chocolate with cinnamon, clove and a whisper of cayenne, built from cocoa powder rather than melted chocolate.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 2 cups camel milk, divided
- 3 tbsp unsweetened cocoa powder
- 2 tbsp sugar, or to taste
- 1/2 tsp ground cinnamon
- Small pinch ground clove
- Small pinch cayenne
- Pinch fine salt
Method
- Whisk cocoa, sugar, cinnamon, clove, cayenne and salt with 3 tablespoons camel milk in a saucepan until a smooth glossy paste forms.
- Gradually whisk in the remaining camel milk so the cocoa paste stays smooth.
- Set over medium-low heat and warm until steaming, whisking frequently and scraping the bottom. Do not boil.
- Taste once hot; cold cocoa tastes less aromatic and can tempt you to over-spice.
- Adjust sugar or cayenne in small increments.
- Pour into warmed mugs and serve immediately.
Cook with confidence
Before you start
Cocoa Paste
Wetting cocoa first prevents dry islands from floating on the milk.
Spice Restraint
Clove and cayenne are pinch-level ingredients. They should appear after the chocolate, not before it.
Make-Ahead
Refrigerate covered and whisk thoroughly from the bottom during gentle reheating.
Variation
Orange zest and ancho chile create a deeper profile without turning the drink into melted-chocolate hot chocolate.
Kitchen note
Making the cocoa-sugar paste separately, rather than whisking powder directly into hot milk, prevents the dry clumps that show up more visibly in a leaner milk like camel.
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