Spicy dark hot chocolate drink

A jumbo marshmallow bobbing in spiced hot chocolate.
A jumbo marshmallow bobbing in spiced hot chocolate. Photo: Katrina Meynink

The addition of fragrant pink peppercorns adds a rather delightful punch to hot chocolate. The intensity can vary so add slowly until you reach your desired level of peppery heat.


375ml (1½ cups) milk

250ml (1 cup) pouring cream

½ cinnamon quill

pinch ground nutmeg

pinch ground cloves

200g dark chocolate (minimum 56 per cent cocoa)

To serve

jumbo marshmallows

freeze-dried pink peppercorns*, crushed with a fork (add to taste)

2 tsp cacao nibs (½ tsp per serve)

4 tsp grated milk chocolate (1 tsp per serve)


1. Heat milk, cream, cinnamon, nutmeg and cloves in a saucepan. Just before it reaches a simmer, add the chocolate and whisk until smooth.

2. Strain into a jug before pouring into serving cups.

3. Top each mug with a marshmallow and a smattering of crushed peppercorns, cacao nibs and grated milk chocolate.

*You could also use crushed green peppercorns, Tasmanian pepper berry or a tiny pinch of chilli powder (such as smoky ancho chilli).

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