Chocolat chaud façon hot cross bun

Ce chocolat chaud reprend les arômes des hot cross buns, ces petites brioches épicées dégustées à Pâques au Royaume-Uni. Graines de coriandre pilées, cacao cru, sucre de coco, vanille et zestes d'agrumes forment une pâte lisse, détendue au lait de cajou ou d'amande. On laisse frémir avec un bâton de cannelle, on ajoute un peu de chocolat noir, puis on filtre avant de servir.

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By Greens of the Stone Age

Durée totale

0h 16m

Facile

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Ingrédients

15-20 coriander seeds
3 tbsp coconut sugar
2 tbsp raw cacao powder
1/4 tsp vanilla paste
1/4 tsp orange extract
Zest of half an orange
Zest of a lemon
60-80ml freshly boiled hot water
17.5fl. oz cashew or almond milk
1 cinnamon stick
20g-40g chopped dark chocolate (optional)

Ustensiles nécessaires

Casserole Ninja Foodi ZEROSTICK

Instructions

Step 1
Take the coriander seeds and crush them into a fine powder using a pestle and mortar. Transfer to the saucepan along with the coconut sugar, cacao powder, vanilla paste and orange and lemon zest. Whisk together to combine then gradually whisk in the freshly boiled water until a smooth paste is formed.

Step 2
Whisk in the cashew milk and add the cinnamon stick. Place on a low to medium heat for roughly 10 minutes keeping just below a simmer then increase to a simmer for 1 minute.

Step 3
Remove from heat and whisk in the chocolate 10g at a time tasting as you go until you reach your preferred taste and mouth feel. Leave to infuse for 3 minutes.

Step 4
Remove the cinnamon stick then strain into a jug through a fine-mesh sieve. Push down on the spice and zest with the back of a spoon to squeeze out all of the flavour.

Step 5
Check the temperature and serve immediately. If too cold place back over a low heat until warmed through.