Chili Chocolate Soup with Coconut Whipped Cream - alive magazine
This rich and spicy dessert soup is sure to help you break out of the winter doldrums. Originating in Asia, the tiny bird’s eye chili pepper (also called Thai…
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Ingredients
- 3 cups (750 mL) unsweetened almond milk
- 1 cinnamon stick
- 1 vanilla bean, sliced in half
- 6 oz (170 g) dark chocolate, finely chopped
- 1 bird’s eye chili pepper, seeded and minced
- 1 tsp (5 mL) instant espresso powder (optional)
- 1 - 14 oz (400 mL) can full-fat coconut milk
- 1 Tbsp (15 mL) cornstarch or arrowroot powder
- 1 Tbsp (15 mL) honey
- 1 tsp (5 mL) vanilla extract
- 1/4 tsp (1 mL) nutmeg
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