Nope, the secret ingredient in this delicious hot chocolate recipe is not chile peppers (though they do add wonderful spice and flavor). It’s Colman’s Powdered Mustard! We never would have thought to put powdered mustard in our cocoa, but then again we put chocolate in our barbecue sauce so why not be bold and explore? In fact, the bright pop of flavor the mustard lends pairs beautifully with the warm and comforting flavors of chocolate, cinnamon, and vanilla. Indeed, it’s an unexpected delight! Try this modern spin on a winter classic with a splash of brandy and top it with whipped cream.
Colman’s Mustard Spicy Hot Chocolate
Courtesy of Colman's Mustard
2 cups milk
2 ounces (half a bar) of bittersweet chocolate, broken into chunks or grated
4 tablespoons cocoa powder
4 tablespoons sugar
1 teaspoon cornstarch
1/4 cup boiling water
1/2 teaspoon vanilla
1 stick of cinnamon or 1/2 tsp. ground cinnamon
1 teaspoon cocoa extra
A sprinkle of Colman’s Powdered Mustard
A pinch of salt
Optional: A dollop of brandy and a little whipped cream.
Mix the cocoa powder, sugar, salt, Colman’s Powdered Mustard and cornstarch together in a small pan.
Pour 1/4 cup boiling water over the dry mixture and stir until everything is dissolved and you have a smooth paste. (You can skip this step and just add the dry stuff to the hot milk in the next step, but there will be cocoa lumps.)
Put the milk, cinnamon stick and vanilla into a pot you can pour out of.
Slowly heat the milk. When you judge it to be hot – not simmering or boiling, just hot – add the 2 ounces of chocolate. Stir to dissolve.
Add the sugar/cocoa paste to the milk.
Keep stirring. When a ring of bubbles forms around the edges of the milk, turn the heat off. Remove the cinnamon stick.
Pour the chocolate into two cups.
Optional (but recommended!): A splash of brandy and a little whipped cream.