A rich, jet-black hot chocolate made with Black Cacao Powder, topped with whipped cream and a cute meringue ghost. Perfect for Halloween cafés, parties or a cosy autumn drink.
Ingredients
Black cacao hot chocolate
- 500 ml milk
- 25 g Black Cacao Powder
- 40 g dark or milk chocolate, finely chopped
- 2 tbsp sugar, or to taste
- 1 tsp vanilla extract
- Small pinch of salt
For topping
- Whipped cream
- Black Cacao Powder, for dusting
- Mini meringue ghosts, optional
Method
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Add the Black Cacao Powder, sugar and approximately 50 ml of the milk to a saucepan. Whisk until you have a smooth paste.
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Gradually whisk in the remaining milk.
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Heat over medium-low heat until steaming, stirring regularly. Do not allow it to boil.
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Add the chopped chocolate, vanilla and a small pinch of salt. Whisk until the chocolate has completely melted and the drink is smooth.
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Pour into mugs and top generously with whipped cream.
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Dust lightly with Black Cacao Powder and add a meringue ghost for a Halloween finish.
Café version
For one serving, use 250 ml milk + 12–15 g Black Cacao Powder + 20 g chocolate. This makes the recipe easy to scale for coffee shops and seasonal Halloween menus.
