Gingerbread Tahini Hot Chocolate

A classic favorite made festive with a touch of gingerbread spices. Cosy up with a cup of this warm, decadent and creamy hot chocolate on a cold, winter evening. Top it with mini marshmallows for the kids or spike it with a few tablespoons of bourbon or rum for a grown-up twist. Either way, it is delicious and satisfying.

---

Recipe

Gingerbread Tahini Hot Chocolate

(Serves 2)

Ingredients

1 1/2 cups milk, divided
2 tbsp unsweetened cocoa powder
1 tsp grated ginger
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground allspice
1/4 cup single cream (I used Amul Fresh Cream)
1 tbsp tahini paste
1 tsp vanilla
1/3 cup dark or bitter chocolate, chopped into small bits
2 tbsp coconut sugar (add more to taste)
2 tbsp mini marshmallows to garnish (optional)

Method

In a heavy based saucepan, whisk together 1/2 cup of milk with the cocoa powder and spices until the cocoa dissolves in the milk.

Add the remaining ingredients and bring the mixture to a gentle simmer over low heat. Whisk continuously until the chocolate pieces melt.

Continue to whisk the cocoa for another 2-3 minutes, then turn off the heat.

Strain the hot chocolate into two mugs, top with mini marshmallows if using and serve immediately.