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)
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).