Cool’s Hot Chocolate

Alright, everyone, I just found out that it was world chocolate day on tuesday and I missed it. For some reason, my calendar showed only the rival holiday, international chocolate day, all the way over in october.

So, in order to make up for that, I’m going to bring you a simple sunday recipe, using Daddy Cool’s caramelised bar to make a drink that does anything but live up to his name. A ghost pepper and caramel white hot chocolate:


Plus, I do also have another chocolate review coming up but that’ll have to wait just a little longer.

The weekend is for cooking.

For today’s particular recipe, you’re going to need:


500ml milk

Bar Daddy Cool’s White Caramel Chocolate (approximately 67g)

1 teaspoon brown sugar

½ teaspoon powdered ginger

¼ teaspoon nutmeg

And a pinch of salt

And you can use almond milk, like in my other hot chocolate recipe, if you want to get those slight nutty hints, but it won’t make a massive difference. Between the ginger and the caramel, this one’s almost nutty, already, and nothing you can do will make it vegan.

The white chocolate, itself, contains cow’s milk, after all, so I’d just recommend using whatever you have in the fridge. The milk is only meant to be a creamy carrier for that uniquely golden, chocolate flavour.

To get that flavour in there, we’re going to do what I did last time again, minus a few steps that are no-longer necessary.

We’re not going to toast anything and, if you do everything correctly, there should be no need to sieve. All we need to do is cook up some milk, with spices, and stir through the chocolate.

Daddy Cool’s done all the hard work for us with his caramelisation.

All we have to do is pop our milk, ginger and sugar into a pan on high heat and turn it right down to a low simmer once bubbles start to form in the middle.

Stir regularly for five minutes, then remove your newly-spiced milk from the heat and immediately break in the chocolate, mashing it down with your spoon or spatula to ensure that the fudge inside it dissolves.

Then, as soon as you’re sure that all the lumps have gone, decant it into glasses or mugs and serve with a light sprinkling of nutmeg ontop. Like so:


A drink that’s flavour perfectly matches its golden, slightly earthy, caramel colour, yet packs a deceptive, delayed



in the throat and the upper back of my mouth. One that’s distinctively ghost pepper, even if milder chillies could potentially reach a similar strength.

It’s a slow, sipping beverage – Not something that can be drunk quickly – but I find its taste and burn quite pleasing, all the same. That taste is almost nutty, as I mentioned before, and not as sweet as you might expect, since the chocolate’s sugars were largely caramelised.

The spices are a lot lighter, here, than in my molé hot chocolate, so it doesn’t come across quite as warming, despite the higher heat. Yet it has what I’d consider a more sophisticated flavour, in which the ginger definitely plays its part.

It’s well worth trying, as is, but there’s one change that I think I’d make if I did this recipe again and that would be to use a tiger nut milk in place of cow’s. In order to give it that proper, spanish and mexican, horchata flavour. It’s only after tasting the done drink that I realise just how well that would have worked with the recipe that I’ve created.

Still, that’s just a good excuse to make it again, right?

I hope you all enjoy this recipe as much as I did and hey, if you’d like to see what else I’ve crafted with the ghost pepper or ghost pepper products, you can find my page for the chilli right here. It’s one that I’m rather fond of.

See you on tuesday, everyone!

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