Summary

Ingredients

• 1 teaspoon sugar, brown
• 200 ml milk (3.8% fat)
• 1 teaspoon, heaped cocoa powder
• 1 pinch cinnamon powder
• 1 pinch (s) chili powder (small )
• 1 pinch (s) cardamom
• 1 pinch (s) mace (s)
• some vanilla pulp
• some sea salt
• possibly chocolate, dark (70% cocoa), grated
• possibly cream

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Instructions

1. For my winter cocoa, I caramelize the sugar in a tall saucepan until it has developed a nice, deep brown. Now I turn the temperature down and pour in the milk, then stir until the caramel has dissolved in the milk. Be careful with this step, it hisses and splatters because the caramel is very, very hot! Hence the tall pot.
2. While the milk is slowly heating up, I stir the cocoa with the spices in some of the retained milk. When the milk boils, I pour the cocoa powder into it and let it boil for a moment.
3. If you like it creamy, you can refine the cocoa with whipped cream, grated dark chocolate and a pinch of mace.