From the kitchen
Camel Milk Hot Chocolate, Dark and Salted
A rich, dark hot chocolate where camel milk's natural salinity does double duty as the "salted" element.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Camel Milk Edition
Ingredients
- 2 cups Camel Milk
- 3 oz Dark Chocolate, finely chopped
- 1 tbsp Cocoa Powder
- 2 tbsp Maple Syrup
- Pinch of Flaky Sea Salt, to finish
Method
- Warm the camel milk gently in a saucepan over low heat, taking care not to let it boil.
- Whisk in the cocoa powder until fully dissolved.
- Add the chopped dark chocolate and whisk continuously until completely melted and smooth.
- Stir in the maple syrup and whisk until glossy.
- Pour into mugs and finish each with a small pinch of flaky sea salt.
Kitchen note
Chopping the chocolate finely rather than using large chunks helps it melt evenly without needing to raise the heat, which protects the camel milk's texture.
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