Anamalai Hot Chocolate, Two Ways

hot cocoa in a glass with milk foam and marshmallow on top

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There are so many ways to use Anamalai Cacao, but one of our favorites has to be hot chocolate. It's high percentage of cocoa butter makes for a rich, luscious cupful that will warm you from the inside out. The milk chocolate, caramel notes of the cacao powder make it an ideal partner for other spices like Baraka Cardamom. Our Recipe Editor, Asha, has also been diving into a sweet and spicy version—inspired by Mexican hot chocolate—flavored with cinnamon and powdered Guntur Sannam chillies.

Ingredients

Cardamom Hot Chocolate

2 cups milk or plant-based milk
2–3 Baraka Green Cardamom pods, lightly crushed
1/4 cup Anamalai Cacao Powder
2 tablespoons date syrup, like Just Date Syrup
1–2 tablespoons Madhur Jaggery (or brown sugar)
Pinch of kosher salt
Marshmallows or whipped cream, for serving (optional)

Sweet & Spicy Hot Chocolate

2 cups milk or plant-based milk
1/4–1/2 teaspoon Peni Miris Cinnamon
1/4–1/2 teaspoon powdered Guntur Sannam Chillies, plus more for finishing
1/4 cup Anamalai Cacao Powder
2 tablespoons date syrup, like Just Date Syrup
1–2 tablespoons Madhur Jaggery (or brown sugar)
Pinch of kosher salt
Marshmallows or whipped cream, for serving (optional)

Methods

Place the cold milk or plant-based milk and spices—either cardamom OR cinnamon and powdered Guntur Sannam chillies—in a medium saucepan over medium low heat. Heat slowly to a simmer (this will help the spices infuse in the hot chocolate base).
Add the Anamalai Cacao Powder, date syrup, jaggery (to taste) and salt to the hot spiced milk mixture and whisk to combine. Increase the heat to medium and continue to whisk until the hot chocolate is heated through and frothy. Remove the cardamom pods, if using.
Transfer the hot chocolate to two mugs and top with marshmallows or a big dollop of whipped cream. Or, enjoy unadorned in all its chocolate glory!